CHOCOLATE NUT UPSIDE DOWN CAKE
Make and share this Chocolate Nut Upside Down Cake recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h15m
Yield 8-10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F and lightly butter the sides of a 9"x2" round cake pan.
- To make caramel:.
- In a small saucepan, combine the brown sugar, butter, and water. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan, swirling to coat the bottom evenly. Scatter in the nuts evenly and gently press them inches.
- To make the cake:.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar; continue beating until fluffy. Stir in vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter and mix on low speed just until the flour disappears. Add the buttermilk and mix until just blended. Lightly mix in the remaining flour. Scoop spoonfuls of batter onto the nuts and gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the ingredients.
- Bake until a pick inserted in the center comes out clean, about 45 minutes.
- Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 3 minutes to let the topping settle. Gently remove the pan and serve slightly warm or at room temperature. Enjoy!
Nutrition Facts : Calories 490.1, Fat 24.5, SaturatedFat 14.8, Cholesterol 137.1, Sodium 201, Carbohydrate 65.2, Fiber 2.3, Sugar 45.9, Protein 6.3
CHOCOLATE UPSIDE-DOWN CAKE
"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.
Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE-PECAN UPSIDE-DOWN CAKE
The gooey topping is poured into the bundt pan first, and creates a yummy topping for this upside down cake. Plus it is chocolate!
Provided by breezermom
Categories Dessert
Time 1h25m
Yield 1 10-inch cake
Number Of Ingredients 14
Steps:
- Combine the corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in pecans (mixture will be thin). Pour into a heavily buttered Bundt pan. Set aside.
- Place chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside.
- Beat the remainging 1/4 cup plus 2 tbsp butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 1 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the reserved melted chocolate, egg yolks, and vanilla, beating well.
- Combine flour, baking powder, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
- Beat egg whites in a small bowl at high speed until stiff peaks form. Gently fold beaten egg white into the batter. Spoon batter over the pecan mixture in the pan.
- Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Loosen cake from the sides of the pan, using a narrow metal spatula. Immediately invert cake onto a serving plate. Serve warm with whipped cream.
Nutrition Facts : Calories 5398.2, Fat 258.4, SaturatedFat 115.2, Cholesterol 782.7, Sodium 2431.5, Carbohydrate 772.3, Fiber 28.7, Sugar 420.8, Protein 63.4
CHOCOLATE UPSIDE-DOWN CAKE
Make and share this Chocolate Upside-Down Cake recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt butter or margarine in a 13x9 pan.
- Add water and sprinkle brown sugar evenly over pan.
- Arrange coconut and nuts in sugar.
- Mix cake as directed on package and pour batter over mixture in pan.
- Bake at 350F 45-50 minutes til toothpick comes clean.
- let stand in pan 5 minutes for topping to set.
- Turn upside down on a large platter or cookie sheet with sides.
- Serve topped with whipping cream if desired.
Nutrition Facts : Calories 373.2, Fat 22.5, SaturatedFat 5.3, Cholesterol 39.7, Sodium 421.7, Carbohydrate 41.9, Fiber 1.8, Sugar 28.6, Protein 4.8
CHERRY-CHOCOLATE UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet; stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat. Toss the cherries with the lemon juice and arrange over the caramel; set the skillet aside.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Stir in the chocolate chips. Pour the batter over the cherries and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
CHOCOLATE FUDGE UPSIDE-DOWN CAKE
An amazing upside-down cake recipe for those who love chocolate. Serve warm with whipped topping and experience a taste of heaven.
Provided by Alissa Doe-Klinger
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a deep 9x13-inch baking pan. Spread pecans over.
- Combine cake mix, water, oil. and eggs in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pan.
- Combine frosting mix, milk, and butter in a large, heavy-bottomed saucepan over medium-low heat. Stir until all ingredients are melted. Remove from heat; you do not want to bring this to a boil. Pour over the cake mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Cut into pieces and flip them over into a bowl to serve; there will be a gooey fudge sauce that has accumulated on the bottom of the pan. If necessary, spoon this back onto the cake after it has been flipped into the bowl (this is the best part).
Nutrition Facts : Calories 761.3 calories, Carbohydrate 79.4 g, Cholesterol 104.4 mg, Fat 68.6 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 18.3 g, Sodium 515.2 mg, Sugar 19.9 g
CHOCOLATE UPSIDE DOWN CAKE
This from-scratch recipe uses no eggs and is really yummy. Cooking time includes waiting for the cake to cool for 30 minutes after baking.
Provided by Annisette
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 F degrees. Set oven rack in middle of oven. Lightly spray 9x13 glass baking pan with cooking spray.
- In medium bowl, whisk together flour, cocoa powder, and baking powder (about 30 seconds). Set aside.
- In large bowl, whisk together sugar, milk, yogurt, vanilla, and melted chocolate until combined (about 1 minute). Add dry ingredients and whisk until just moistened, about 30-40 seconds.
- Pour batter into baking dish. Smooth the top with the back of a spoon. Set aside.
- Make the sauce: In medium bowl, whisk together the sugar, brown sugar, and cocoa. Gradually add the hot water, whisking until the sugar is dissolved and the sauce is smooth (about 30 seconds).
- Gently drizzle sauce over the back of a spoon onto the cake batter, covering the batter completely. NOTE: Don't worry if some of the batter floats up from below.
- Bake about 50 minutes, or until cake is firm to the touch. Allow to cool slightly, about 30 minutes.
- Release sides of cake by running a knife around the edges of the pan.
- Transfer squares to serving plates and spoon fudge sauce from the bottom of the pan over each piece.
Nutrition Facts : Calories 267.9, Fat 1.8, SaturatedFat 1, Cholesterol 0.4, Sodium 110.4, Carbohydrate 63.2, Fiber 2.3, Sugar 47, Protein 3.6
CHOCOLATE-ALMOND UPSIDE-DOWN CAKE
This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, "Chocolate and Vanilla."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 13
Steps:
- Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.
- Preheat oven to 350 degrees.
- Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.
- Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.
BANANA COCONUT UPSIDE-DOWN CAKE
Love pineapple upside-down cake? Then you have to try this banana version. We sprinkled on some coconut just for extra deliciousness.
Provided by My Food and Family
Categories Dairy
Time 1h50m
Yield Makes 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Beat baking mix, granulated sugar, sour cream, egg, water and vanilla in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min.
- Pour butter into 9-inch round baking pan; sprinkle evenly with brown sugar. Arrange bananas and cherries in prepared pan; sprinkle evenly with coconut. Cover with prepared batter.
- Bake 30 min. or until toothpick inserted in center comes out clean. Run small knife around edge of pan to loosen cake; immediately invert onto serving plate. Cool completely.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
UPSIDE DOWN CHOCOLATE CHIP CAKE
Make and share this Upside Down Chocolate Chip Cake recipe from Food.com.
Provided by Calee
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Spray 9 inch round cake pan with non stick cooking spray (Pam).
- Add butter(for the topping) in the cake pan and place in preheated oven until butter has melted (1 minute).
- Add remaining topping ingredients to pan and set aside. Make sure it is evenly spread over the bottom of the pan.
- In bowl sift flour, salt baking powder, baking soda, cocoa powder and sugar.
- In separate bowl whisk together vegetable oil, milk, egg and vanilla.
- Add to dry ingredients mix well.
- Add hot coffee mix well.
- Pour over nut mixture in cake pan.
- Bake 25-30 minutes or until cake tester comes out clean.
- Let cool in pan for 5 minutes.
- Invert on to cake plate add milk chocolate chips, while cake is still warm so they melt a bit.
Nutrition Facts : Calories 475.9, Fat 27.1, SaturatedFat 7.8, Cholesterol 40.3, Sodium 395.3, Carbohydrate 57.8, Fiber 2.7, Sugar 41.8, Protein 4.6
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- In a small bowl, mix together milk, butter, and vanilla until combined. Pour into flour mixture and mix just until combined. Fold in nuts. Scrape batter into prepared pan and smooth the top.
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