jglass
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Chocolate Fudge Upside Down Cake
3/4 cup granulated sugar
1 tablespoon butter
1/2 cup milk
1 cup all−purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 tablespoons cocoa
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa
1 1/4 cups boiling water
Cream together sugar and butter. Add milk. Stir well. Sift together flour, salt, baking powder and
cocoa. Add to milk mixture. Stir well. Pour into greased 9−inch round cake pan. Sprinkle with chopped
nuts. Mix together sugar, brown sugar and cocoa. Sprinkle over top of dough and nuts in pan. Pour
boiling water over all. Do not stir. Bake at 350 degrees F for 30 to 40 minutes. Let cool in pan. Cut in
wedge pieces. Turn upside down to serve, spooning sauce over top.
Serve with ice cream.
Yields 8 servings.
3/4 cup granulated sugar
1 tablespoon butter
1/2 cup milk
1 cup all−purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 tablespoons cocoa
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa
1 1/4 cups boiling water
Cream together sugar and butter. Add milk. Stir well. Sift together flour, salt, baking powder and
cocoa. Add to milk mixture. Stir well. Pour into greased 9−inch round cake pan. Sprinkle with chopped
nuts. Mix together sugar, brown sugar and cocoa. Sprinkle over top of dough and nuts in pan. Pour
boiling water over all. Do not stir. Bake at 350 degrees F for 30 to 40 minutes. Let cool in pan. Cut in
wedge pieces. Turn upside down to serve, spooning sauce over top.
Serve with ice cream.
Yields 8 servings.