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CHOCOLATE RUM COCONUT UPSIDE DOWN CAKE

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by CReyes on December 17, 2004 12:20 AM
TOPPING: 1/4 cup margarine or butter
3/4 cup rum (not spiced)- or water
2/3 cup firmly packed brown sugar
1 cup (or more) coconut
1/2 cup (or more) chopped walnuts/almonds

CAKE: 1 (lb.2.25 oz) package pudding included
devils food cake mix (white cake mix can
be used for more intense rum flavor)
1 cup water
1/2 cup dairy sour cream
1/3 cup oil
3 eggs

preheat oven to 350 degrees...in a small saucepan melt margarine or butter in the rum over low heat...
stir in brown sugar and pour into ungreased cake pan then sprinkle evenly the coconut and nuts of choice. Mix all the cake ingredients by hand until well moistened then beat 2 minutes at high speed with mixer. Laddle batter evenly over the topping mixture and bake 40 - 50 minutes (check doneness with toothpick)

CAKE PANS: Bunt style or rosette pans make the cake look even more special...but a 13 X 9-inch sheet cake pan can be used...just invert the cake slice when serving

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