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Double-Dutch Chocolate Fudge Upside-Down Cake

Recipe information

  • Yield

    serves 8-10

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
2 tablespoons, plus 1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil or melted butter
1 1/2 teaspoons vanilla extract
1/2 cup chopped walnuts (optional)
1 cup packed brown sugar
1 1/2 cups boiling water
1 cup heavy cream

Preparation

  1. Step 1

    Preheat the oven to 350 degrees.

    Step 2

    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 × 13-inch pan.

    Step 3

    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.

Paula Deen's Kitchen Classics
TagsCakeDessertCocoaBakingCookbooks
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