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Chocolate Upside Down Dessert Recipe
|Cake flour||1 1⁄4 Cup (20 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Unsweetened chocolate square||1 Ounce (1 Square)|
|Milk||1⁄2 Cup (8 tbs)|
|Coarsely chopped nuts||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3269 Calories from Fat 974
% Daily Value*
Total Fat 108 g166.7%
Saturated Fat 48.8 g243.8%
Trans Fat 0 g
Cholesterol 158.7 mg
Sodium 1651.4 mg68.8%
Total Carbohydrates 560 g186.7%
Dietary Fiber 39.1 g156.6%
Sugars 372.7 g
Protein 55 g109.4%
Vitamin A 17.3% Vitamin C
Calcium 130.7% Iron 61.6%
*Based on a 2000 Calorie diet
Melt chocolate and butter over hot water, add milk and vanilla.
Add all at once to the dry ingredients and stir until thoroughly mixed.
Add nuts and blend just enough to distribute.
Turn into a well-greased, 8-inch round, glass cake pan, 3/4-inch deep.
Make the topping by combining cocoa, brown and granulated sugar thoroughly and sprinkling over batter.
Finally pour the boiling water over the top and bake at once in a moderate oven (350° F.) for 45 to 50 minutes.
Dessert separates into a rich cake topping with creamy chocolate sauce underneath.
Spoon into serving dishes.
Serve warm with whipped cream or vanilla ice cream.