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This recipe for CHOCOLATE UPSIDE DOWN CAKE, by , is from The Koelblinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Koelblinger
Added: Tuesday, September 30, 2008


1 cup sifted all purpose flour
1/4 tsp. salt
2 tsp. double acting baking powder
2 tsp. butter or margarine
1 - 1/4 cups sugar
1/2 cup milk
1 square unsweetened chocolate, melted
1/2 cup chopped nuts
1 tsp. vanilla
1/2 cup brown sugar
4 Tbsp. cocoa
1 cup water

Sift together flour, salt, and baking powder. Cream butter and 3/4 cup sugar. Add flour alternately with milk, stirring after each addition. Stir in melted chocolate, nuts, and vanilla. Pour into greased one and a half quart baking dish. Over the top carefully spoon the sauce made by combining remaining 1/2 cup sugar, brown sugar, cocoa, and water. Bake at 350 for 45 to 50 minutes. When cold, turn upside down and serve with whipped cream.




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