Upside-Down German Chocolate Cake

• 1/2 cup packed brown sugar
• 1/4 cup butter or 1/4 cup margarine
• 2/3 cup pecan halves
• 2/3 cup flaked coconut
• 1/4 cup evaporated milk
• Cake
• 1/3 cup butter or 1/3 cup margarine, softened
• 1 cup 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
• whipped topping (optional)

1. In saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted.
2. Spread into a greased 9" square baking pan.
3. Sprinkle with pecans and coconut.
4. Drizzle with evaporated milk.
5. Set aside.
6. In a mixing bowl, cream butter and sugar.
7. Beat in the chocolate, eggs and vanilla.
8. Combine the dry ingredients.
9. Add to the buttermilk.
10. Pour over topping in pan.
11. Bake at 350 for 40-45 minutes or until a toothpick inserted comes out clean.
12. Cool for 5 minutes before inverting onto a serving plate.
13. Serve with whipped topping if desired.

brown sugar, butter, pecan halves, flaked coconut, milk, cake, butter, sugar, sweet chocolate, eggs, vanilla, flour, baking soda, baking powder, salt, buttermilk, topping

Taken from www.food.com/recipe/upside-down-german-chocolate-cake-176756 (may not work)