"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fudge Upside-Down Cake Recipe

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This recipe for Fudge Upside-Down Cake, by , is from Carol Roenigk's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Roenigk

Category:
Category:

Ingredients:  
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

Sauce:
1/2 cup granulated sugar
1/2 cup brown sugar
3 Tablespoons cocoa
1 Tablespoons butter or margarine
1 cup milk
1 ounce unsweetened chocolate
1/2 teaspoon almond flavoring
1/2 cup chopped walnuts

Directions:
Directions:
1. Preheat oven to 350*. Grease a large cast-iron skillet or 13" x 9" pan.

2. To prepare the cake, melt butter and pour into a large bowl. Add sugar and cocoa; mix well. 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. Serve with ice cream or whipped cream.

Number Of Servings:
Number Of Servings:
10

 

 

 

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