Aunt Glynn's Chewy Cake

This is so easy to put together it's dangerous. You literally dump everything into a bowl, stir it up and pour it into a baking pan. I added this at the last minute to our Thanksgiving line up and I'm SO glad I did. It's what I ended up picking on the most while watching the Texas/A&M game (what? did someone just say poor Aggies?) ;)

It should be noted that this really isn't cake-like at all but more like a blondie (brownie) with extra chew from the shredded coconut. The misnomer didn't bother me though. I mean would you really care if Brad Pitt was named Clarence or even Dweebie? And besides whatever the hell it's called - it's delicious. Plain by itself... Dunked into brandy-spiked egg nog... Over vanilla ice cream... Eaten at 1 in the morning after too many Gueros margaritas... Or after church service. Yes church service is what I meant to say.

Anyway - Happy Holidays Y'all! And God Love Ya Aunt Glynn - whoever you are.

Aunt Glynn's Chewy Cake
Recipe courtesy Paula Deen, mildly adapted by yours truly;)
* Easy peasy to throw together at the last minute!
Yield: 16 servings

Ingredients:
1 (1-pound) package light brown sugar
2 cups self-rising flour
1 stick butter, melted and slightly cooled, plus more for greasing (or nonstick spray)
3 eggs, beaten
1 tablespoon vanilla extract
1 cup sweetened flaked coconut
1 (7 oz) package chopped pecans
1 1/2 cups semisweet chocolate chips (or a lil more)
3/4 teaspoon kosher salt

Directions:
Preheat the oven to 350 degrees F. Lightly grease a 7-1/2 by 10-1/2 inch baking pan or glass dish with either butter or cooking spray.

In a large bowl, mix together the brown sugar, flour, and butter. Add eggs and vanilla and stir well. Fold in coconut, pecans, chocolate chips and salt until well combined. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted through the middle comes out clean. Cool the cake completely in the pan before cutting it into squares.