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Chocolate Fudge Upside Down Cake

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Submitted by capedavenger

YIELD

servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

¾ 177
CUP ML SUGAR
1 15
TABLESPOON ML BUTTER
1 237
¼ 1.3
TEASPOON ML SALT
1 5
TEASPOON ML BAKING POWDER
1 ½ 23
TABLESPOONS ML COCOA POWDER
½ 118
CUP ML MILK
room temperature
½ 118
CUP ML WALNUTS
chopped
½ 118
CUP ML BROWN SUGAR *
½ 118
CUP ML SUGAR
white
4 6E+1
TABLESPOONS ML COCOA POWDER
1 ½ 355
CUPS ML WATER
boiling

Directions

Cream together sugar and butter.

Sift together several times: flour, salt, baking powder, 1½ tbls cocoa, milk, walnuts.

Add to sugar and butter, alternately with the milk.

Pour into a greased cake pan.

Sprinkle with nuts.

Mix together: brown sugar, white sugar, 4 tbls cocoa.

Spread over top of the cake mixture.

Pour 1½ cups boiling water over all.

Bake at 375℉ (190℃) F for about 30 minutes.

Cool slightly. Turn upside down.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 508 25% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 186mg 8%
Total Carbohydrate 31g 31%
Dietary Fiber 4g 17%
Sugars g
Protein 19g
Vitamin A 3% Vitamin C 1%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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