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Fudge Upside-Down Cake

in Diana's Recipe Book

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Servings: 8
1 1/2 cups granulated sugar
1 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt (optional)
1/2 cup walnuts, chopped
1/4 cup plus 3 tbsp. cocoa powder
1/2 cup lowfat milk, room temperature
2 tbsp. unsalted butter, melted
1 tsp. vanilla extract
1 ounce unsweetened chocolate, melted
1/2 cup brown sugar, firmly packed
3/4 cup plus 2 tbsp. hot water

Preheat oven to 350°F (180°C). Butter a 9 x 9-inch square baking pan.

Combine 1 cup sugar and next 4 ingredients in a bowl. Add 3 tbsp. cocoa. Combine milk, butter, vanilla and melted chocolate in another bowl and mix thoroughly. Add to dry ingredients and beat with an electric mixer until well blended. Pour batter into prepared 9 x 9-inch square baking pan and set aside. Combine remaining sugar, brown sugar and remaining cocoa in a mixing bowl. Slowly whisk in hot water. Whisk until smooth. Gently ladle sauce over cake batter to cover completely. Bake 35-40 minutes or until a tester comes out clean when inserted in center.

Makes 8 servings.

Date: April 16, 2004

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