Ingredients
1/2 cup packed brown sugar1/4 cup butter, cubed2/3 cup pecan halves2/3 cup sweetened shredded coconut1/4 cup evaporated milkCAKE:1/3 cup butter, softened1 cup sugar4 ounces German sweet chocolate, melted2 eggs1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt3/4 cup buttermilkWhipped topping, optional
Preparation
In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping if desired.
