Fudge Upside-Down Cake

  • Yield 10 servings

A thick, moist cake, dusted with walnuts


"This recipe came from my mother back when I was a young cook. She made it many times when I grew up."


2 tablespoons butter or margarine
3/4 cup granulated sugar
4 tablespoons cocoa
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup chopped walnuts
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
3 tablespoons cocoa
1 tablespoon butter or margarine
1 cup milk
1 ounce unsweetened chocolate
1/2 teaspoon almond flavoring
1/2 cup chopped walnuts


  1. Preheat oven to 350F. Grease a 13-by-9-inch pan or large cast iron skillet.
  2. To prepare the cake, melt butter and pour into a large bowl. Add sugar and cocoa; mix well. In a medium bowl, combine flour, baking powder and salt. Add to butter mixture alternately with milk. Add walnuts and vanilla. Pour into pan.
  3. To prepare the sauce, combine sugars, cocoa, butter and milk in a saucepan. Heat. Add chocolate; stir until chocolate melts and sauce is smooth. Stir in almond flavoring and walnuts. Pour over batter.
  4. Bake 25 to 30 minutes. Cool slightly. Invert cake onto platter. During baking sauce goes to the bottom and makes a creamy topping. Serve with ice cream or whipped cream.

—Kay Carman, Philpot, Ky.




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