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Country Kitchen
October 1, 2007 Previous Recipe | Next Recipe
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CABBAGE CASSEROLE
CHICKEN POT PIE
CHICKEN ENCHILADAS
CUCUMBER SALAD
Chocolate Upside-Down Cake
SALMON BALLS
PINEAPPLE AU GRATIN
MEXICAN CORNBREAD
FRUITY CREAM CHEESE PIE
CHICKEN SALAD
EASY BANANA NUT BREAD
Chocolate Upside-Down Cake

1/2 cup (1 stick) butter or margarine
1/4 cup water
1 cup packed brown sugar
1 cup chopped nuts
1 (3.5-ounce) can flaked coconut
1 (18.5-ounce) box devilís food cake mix, prepared according to directions
Whipped cream, if desired

Preheat oven to 350 degrees. Melt butter in a 13- by 9-inch pan. Add water. Sprinkle brown sugar evenly over mixture in cake pan. Arrange nuts and coconut in sugar mixture.
Mix cake as directed on package. Pour batter over mixture in pan. Bake for 45 to 50 minutes, or until cake tests done with a toothpick. Remove cake from oven and let stand at room temperature 5 minutes for topping to begin to set. Invert onto large platter or cookie sheet. Serve pieces of cake topped with whipped cream, if desired.





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