Upside Down German Chocolate Cake

I opted not to make this week's Tuesdays with Dorie recipe. It just did not appeal to me. Instead, I decided to make Upside Down German Chocolate Cake from A Taste of Home. The man I am currently seeing mentioned that German Chocolate was his favorite cakes. So, when I had him over for dinner, I made him one.

Ingredients:

• 1/2 cup packed brown sugar
• 1/4 cup butter, cubed
• 2/3 cup pecan halves
• 2/3 cup flaked coconut
• 1/4 cup evaporated milk
• CAKE:
• 1/3 cup butter, softened
• 1 cup sugar
• 1 package (4 ounces) 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

Directions:

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 mixing bowl, cream butter and sugar. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with buttermilk. Pour over topping in pan.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping if desired. Yield: 9 servings.