Ingredients

Topping:
1/2 cup packed brown sugar
1/4 cup butter
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 4 oz package German sweet chocolate, melted
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk

Method

Topping:

1. In a 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-in. square baking pan.
3. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.

Cake:

1. In a mixing bowl, cream butter and sugar.
2. Beat in the chocolate, eggs and vanilla.
3. Combine the dry ingredients; add to the creamed mixture alternately with buttermilk.
4. Pour over topping in pan.
5. Bake at 350 for 40-45 minutes.
6. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping.