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Chocolate Pecan Upside-down

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE PECAN UPSIDE-DOWN
 Categories: Cakes
      Yield: 1 Cake
 
      8 tb Butter
    1/2 c  Dark brown sugar
    1/2 c  Coconut
    1/2 c  Chocolate morsels
    2/3 c  Finely chopped pecans
      1 tb Milk
      1 c  Flour
    1/2 c  White sugar
  1 1/2 ts Baking powder
    1/4 ts Salt
    1/2 ts Vanilla extract
    1/3 c  Water
      1    Egg
 
  Melt 4T butter.  Stir in brown sugar, coconut, pecans, chocolate
  morsels, and milk.  Blend well and spread on the bottom of a 9 inch
  cake pan. Mix dry cake ingredients in a bowl. Add liquids and
  remaining 4 T of melted butter.  Beat until the batter is smooth.
  Pour over the pecan mixture in pan.  Bake at 350 degrees for about 30
  minutes or until a toothpick inserted in the center comes out clean.
   Cover with a large plate and flip.  Tap  plate and pan firmly on the
  counter. Remove cake pan and scrape any remaining topping onto the
  cake.
  
  Serve warm  with ice cream.  It is good without the ice cream but I
  serve it with vanilla ice cream scoops that are dusted with cocoa or
  with a bit of warm caramel topping garnished with pecans. Utterly
  disgraceful decadence!
  
  If you don't like coconut, omit it and use a extra 1/2 C of pecans.
 
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