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."
Ingredients
- Cake:
- 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
- Sauce:
- 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
Instructions
- Preheat oven to 350F. Grease a 13-by-9-inch pan or large cast iron skillet.
- 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.
- 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.
- 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.
