Chocolate Upside Down Cake
Yield
1 servingsPrep
55 minCook
35 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
chocolate
squared |
|
| 1 ⅓ | cups |
milk, sweetened condensed
|
|
| 1 ½ | cups |
cake flour
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| 6 | tablespoons |
vegetable shortening
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
chocolate
squared |
|
| 315 | ml |
milk, sweetened condensed
|
|
| 355 | ml |
cake flour
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 9E+1 | ml |
vegetable shortening
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
milk
|
|
Directions
Melt chocolate, add condensed milk and mix well.
Line greased pans with paper and grease paper.
Pour chocolate mixture into pans and cool.
Sift flour, salt and baking powder together.
Cream shortening with sugar until fluffy.
Add eggs and vanilla and beat thoroughly.
Add sifted dry ingredients and milk alternately in small amounts, beating thoroughly after each addition.
Pour carefully over chocolate mixture and bake in a 350℉ (180℃) oven for 35 minutes.
Makes 2 (8 inch) layers.
Add ½ cup chopped nut meats to chocolate mixture, or sprinkle ½ cup shredded coconut on top of chocolate mixture.
