Instructions:

Upside Down German Chocolate Cake

Topping
1/2 cup packed brown sugar
1/4 cup butter
1 cup pecan halves
2/3 cup flaked coconut
1/4 cup evaporated milk

Over low heat, melt butter and brown sugar. When sugar is dissolved, spread in a 9-inch square pan. Place pecans and sprinkle coconut in pan. Drizzle with milk.

Cake
1/3 cup butter, softened
1 cup granulated sugar
1 (4 ounce) package German sweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk

Cream butter and sugar. Stir in melted chocolate, eggs and vanilla extract.

Combine dry ingredients. Add dry ingredients to butter mixture alternately with buttermilk. Pour gently into pan over topping mixture. Bake at 350 degrees F for 40 to 45 minutes. A wooden pick inserted in the center should come out clean. Cool for 5 minutes before inverting on a serving plate.