3 Nut Chocolate Upside-Down Cake

Carol Junkins Recipe

By Carol Junkins CarolAJ

Rich, and sort of like a gooey candy bar. Love that unsweetened cocoa powder!

Better Homes and Gardens prize winning recipe from 2007.


Recipe Rating:
 1 Rating
Serves:
9x9x2 pan
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1/4 c
butter
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1/4 c
packed dark brown sugar
2/3 c
light colored corn syrup
1/4 c
whipping cream
1/2 c
chopped pecans
1/2 c
chopped walnuts
1/2 c
chopped macadamia nuts
1 1/3 c
all-purpose flour
1/3 c
unsweetened cocoa powder
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/3 c
butter, softened
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1 c
granulated sugar
2
eggs
1 tsp
vanilla
2/3 c
milk


Directions Step-By-Step

1
Preheat oven 350df and line 9x9x2-inch baking pan with greased foil.
2
In a small saucepan melt the 1/4 cup butter over medium heat and stir in brown sugar. Cook and stir til sugar is dissolved. Stir in corn sugar and cream. Bring just to boiling. Stir in all nuts. Spread mixture into prepared pan.
3
In a medium bowl, mix flour, cocoa powder, baking powder, baking soda and salt, set aside.
In a large mixing bowl beat 1/3 cup of butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating on medium speed until well combined, scraping sides of bowl. Add eggs, 1 @ a time beaating after each (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to the butter mixture. beating on low speed after each addition just until combined. Pour into pan, being careful not to disturb nuts.
4
Bake for 45-50 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Carefully peel off foil. Place nut side up on a serving plate, cool. Cut into squares.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy