Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Fudge Upside-Down Cake
- add review
- #67823
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons butter
1 1/2 cup sugar
1 cup milk
2 cups flour
2 teaspoons salt
2 teaspoons baking powder
3 tablespoons cocoa powder
1/2 cup pecans
1 cup sugar
1 cup brown sugar
1/2 cup cocoa powder
2 1/2 cups boiling water
directions
Cream together butter and sugar. Add milk and stir. Mix the flour, salt, baking powder and 3 Tbs. cocoa, then add to creamed mixture.
Put mixture into an 8 x 8 inch pan and sprinkle with pecans. Mix sugar, brown sugar and 1/2 cup cocoa, then sprinkle this mixture over the batter in the pan.
Pour boiling water over all of the batter in the pan. Bake at 350 degrees F for 30 minutes.
added by
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
This is a very old recipe that I have been making for years. It's delicious and fudgy and best served warm. There are a couple of typos in this version. The pan for this amount of batter should be a 9x13 cake pan. If you want to use a 9" square pan, cut all the ingredients in half. The salt should be 1/2 teaspoon and not 2 teaspoons.
I am baking the Fudge Upside-Down Cake now. I returned to my computer to check the recipe for a 3rd time. This was too much ingredient for an 8x8 pan. 2 1/2 cups of boiling water would have ran over, so I had to only use a portion of that. It is now cooking and bubbling out of the dish. I think it may be a lost cause?!?