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Upside-Down Chocolate Cake

Published January 16, 2008        by Nicole

  • 1 cup sifted flour
  • 2 tablespoons melted butter or margarine
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans
  • 2 tablespoons baking powder
  • 1/2 cup firmly packed brown sugar
  • 1 1/4 cups granulated sugar
  • 1 cup water
  • 7 tablespoons unsweetened cocoa
  • 3/4 cup milk
  • 1 teaspoon vanilla extract

Preheat oven to 350°. Grease an 8-inch square baking pan. Sift the flour, salt, baking powder, 3/4 cup granulated sugar and 2 tablespoons cocoa into a bowl. Mix in the milk and vanilla until smooth. Stir in the melted butter and nuts lightly. Spread evenly in the prepared pan. In a saucepan mix the brown sugar, water, remaining granulated sugar and cocoa. Bring to a boil, stirring until sugars dissolve. Pour over the batter in the pan. Bake 40 minutes, or until a cake tester comes out clean. Cool on a cake rack 20 minutes, then turn out, bottom up. The fudge will now be on top. Cool and cut into 2-inch squares.

This recipe may be better than big cookie cakes, but you can never be too sure.