Upside-Down Chocolate Cake
Yield
servingsPrep
25 minCook
50 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
miniature marshmallows
|
|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
cocoa powder
|
|
| 2 | cups |
water
hot |
|
| 1 | cup |
walnuts
chopped, divided |
|
| 1 | package |
cake mix, devils food
2 layer size, batter prepared per package directions, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
miniature marshmallows
|
|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
cocoa powder
|
|
| 473 | ml |
water
hot |
|
| 237 | ml |
walnuts
chopped, divided |
|
| 1 | package |
cake mix, devils food
2 layer size, batter prepared per package directions, unbaked |
|
Directions
Place marshmallows in greased 13- by 9-inch pan.
Mix sugar, cocoa and hot water.
Add ¾ cup nuts.
Pour over marshmallows.
Spoon cake batter over.
Top with remaining nuts.
Bake 45 to 50 minutes at 350℉ (180℃).
Remove from oven and turn out of pan.
The cocoa-nut-marshmallow topping will have baked under batter to chocolatey richness.
