Deep Chocolate Upside-Down Cake

1 stick butter (not margarine)

1 cup brown sugar

1/4 cup water

1 1/2 cups coconut

1 cup Hazelnuts

Duncan Hines Dark Chocolate Cake Mix- prepared

Cool Whip

1 cup fresh strawberries or 1/2 cup fresh raspberries

Mix cake according to directions. Melt butter in 12" Family Skillet. Stir in brown sugar and water. Stir in chopped nuts and coconut. Cook until caramelized. Remove from heat.

Pour cake mix over brown sugar mixture. Bake at 350 degrees in covered skillet for 40 minutes.

Cool slightly and turn onto platter or Classic Round Stone. Make strawberry fan with Egg Slicer and decorate with Cool Whip in Easy Accent Decorator.