Food recipes
Double-Dutch Chocolate Fudge Upside-Down Cake
Double-Dutch Chocolate Fudge Upside-Down Cake Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated cocoa, dry powder, unsweetened leavening agents, baking powder, double-acting, sodium aluminum...
Double-Dutch Chocolate Fudge Upside-Down Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
vanilla extract
nuts, walnuts, english
sugars, brown
water, bottled, generic
cream, fluid, heavy whipping
Directions:
Preheat the oven to 350 degrees.
In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt.
Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended.
Stir in the nuts, if using.
Pour the batter into a greased 9 x 13-inch pan.
In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well.
Spread this mixture over the batter in the pan.
Using a large spoon, drizzle the boiling water over the cake; do not stir.
Bake for 40 to 45 minutes, or until the top of the cake is firm.
Let the cake cool slightly.
Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla.
Cut the cake into squares and lace them upside down (gooey side up) on dessert plates.
Spoon a dollop of whipped cream onto each piece of cake.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
vanilla extract
nuts, walnuts, english
sugars, brown
water, bottled, generic
cream, fluid, heavy whipping
Directions:
Preheat the oven to 350 degrees.
In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt.
Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended.
Stir in the nuts, if using.
Pour the batter into a greased 9 x 13-inch pan.
In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well.
Spread this mixture over the batter in the pan.
Using a large spoon, drizzle the boiling water over the cake; do not stir.
Bake for 40 to 45 minutes, or until the top of the cake is firm.
Let the cake cool slightly.
Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla.
Cut the cake into squares and lace them upside down (gooey side up) on dessert plates.
Spoon a dollop of whipped cream onto each piece of cake.