Chocolate Nut Upside-Down Cake

Be the first to add a photo of this recipe!

90 minutes Prep: 30 minutes Cook: 45 minutes

1363 calories per serving view nutrition facts

Ingredients

2	tablespoons	butter	or margarine
1/4	cup	brown sugar
2/3	cup	corn syrup, light
2/3	cup	heavy whipping cream
1	cup	walnuts	coarsely chopped

cake
1 3/4	cups	flour, all-purpose
2	teaspoons	baking powder
1/4	teaspoon	salt
1/2	cup	butter	or margarine, softened
1 1/2	cups	sugar
2	large	eggs	separated
3	ounces	chocolate unsweetened	melted
1	teaspoon	vanilla extract
1	cup	milk

Directions

Melt 2 tb butter in small saucepan; stir in brown sugar.

Heat until bubbly.

Stir in corn syrup and cream; heat, stirring constantly, just to boiling.

Add nuts.

Pour into a well greased 10 inch bundt pan.

Set aside while preparing cake.

Preheat oven to 350 degrees F.

Sift flour, baking powder and salt.

Mix butter and sugar until well combined.

Add egg yolks, melted chocolate and vanilla; mix well.

Add flour mix alternately with milk.

Beat egg whites until stiff; fold into cake.

Spoon over nut mixture in pan.

Bake for 35-45 minutes or until tested done.

Cool 15 minutes then remove from pan.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

Get the Point?

by Mark R. Vogel

knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but...

Member Review

Chickenless Marsala

Delicious, I can't believe how delicious this recipe, after cooking tofu in the skillet pan, they were golden and crispy and the Marsala wine was cooked with mushrooms, adding tomato paste, the sauce with the crispy tofu was just delicious, I will make this chicken-less Marsala again for sure.

Reviewed by vegemary