Fudge Upside Down Cake
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Ingredients:
- cup white sugar
- 1 cup flour (all purpose )
- 2 teaspoon baking powder
- teaspoon salt
- cup nuts (chopped wal)
- cup cocoa (plus 3 tablespoons powder)
- cup milk (low fat , room temperature)
- 2 tablespoon butter (unsalted , melted)
- 1 teaspoon vanilla ( extract)
- 1 ounce chocolate (unsweetened melted)
- cup brown sugar (, firmly packed)
- cup water (plus 2 tablespoons hot )
- 1 cup flour (all purpose )
- 2 teaspoon baking powder
- teaspoon salt
- cup nuts (chopped wal)
- cup cocoa (plus 3 tablespoons powder)
- cup milk (low fat , room temperature)
- 2 tablespoon butter (unsalted , melted)
- 1 teaspoon vanilla ( extract)
- 1 ounce chocolate (unsweetened melted)
- cup brown sugar (, firmly packed)
- cup water (plus 2 tablespoons hot )
Preheat oven to 350°F. Combine 1 cup sugar and next 4 ingredients in a bowl. Add 3 tablespoons cocoa. Combine milk, butter, vanilla and melted chocolate in another bowl and mix thoroughly. Add to dry ingredients and beat with an electric mixer until well blended. Pour batter into a buttered 9 inch baking pan and set aside. Combine remaining sugar, brown sugar and remaining cocoa in a mixing bowl. Slowly whisk in hot water. Whisk until smooth. Gently ladle sauce over cake batter to cover completely. Bake 35-40 minutes or until a tester comes out clean when inserted in center.
Techniques:
baking
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