Chocolate Pbj Upside Down Dump Cake Recipe 425 Food

CHOCOLATE DUMP CAKE

Steps:

• Place butter in a 13x9 inch baking dish (glass or nonstick is probably best). Place baking dish in oven and preheat oven to 350 degrees F. Check on the butter every now and then and once melted, remove pan from oven. Give the butter a quick stir so that it's well mixed and cover the bottom of the pan.
• Sprinkle the DRY cake mix on top of melted butter in a flat even layer. Use a fork or the back of a spoon to spread the cake mix evenly over the butter.
• Sprinkle the DRY pudding mix on top of the cake mix in a flat even layer. Use a fork or the back of a spoon to spread the pudding mix evenly over the cake mix.
• Drizzle the milk on top of the pudding mix. Carefully tilt and swirl pan to cover as much of the pudding as possible with the milk. Using a spoon or back of a fork, gently press down on the milk so that it starts to absorb some of the cake and pudding mix and to cover any dry spots as much as possible. Sprinkle chocolate chips over top.
• Bake the cake at 350 degrees F for about 35-40 minutes or until top looks "set" (still soft and jiggly, but not runny and not hard), being careful to not overbake. Serve with your favorite toppings.

CHOCOLATE PBJ BANANA UPSIDE DOWN DUMP CAKE

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Mix cake as directed on the box. Set aside.
• 3. Spray a 9x13 pan with butter cooking spray.
• 4. In a small bowl cream the butter and brown sugar. Spread the mixture on the bottom of the baking dish.
• 5. Slice the bananas long way and cut in half and arrange in bottom of pan. Put peanut butter by the teaspoons on the bottom of the pan. Arrange the jelly in open areas. Toss in chocolate morsels. Pour cake batter over the ingredients.
• 6. Bake for 45 mins or until knife inserted comes out clean.
• 7. Let the cake cool about 10 minutes and loosen the sides and invert onto a platter.
• 8. If you want a more moist and gooey Dump Cake mix 6 tbsp butter, 1/2 c brown sugar and 1/4 tsp vanilla extract and heat in microwave for 45 seconds and pour over cake.
• 9. Cut into squares and serve.

CHOCOLATE PB&J UPSIDE DOWN DUMP CAKE RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350 degrees fahrenheit. Mix cake as directed on the box. Set aside. Spray a 9x13 pan with butter cooking spray. In a small bowl cream the butter. Slice the bananas long way and cut in half and arrange in bottom of pan. Put peanut butter by the teaspoons on the bottom of the pan. Arrange the jelly in open areas. Toss in chocolate morsels. Pour cake batter over the ingredients. Bake for 45 mins or until knife inserted comes out clean. Let the cake cool about 10 minutes and loosen the sides and invert onto a platter. If you want a more moist and gooey Dump Cake mix 6 tbsp butter, 1/2 c brown sugar and 1/4 tsp vanilla extract and heat in microwave for 45 seconds and pour over cake. Cut into squares and serve.

CHOCOLATE UPSIDE-DOWN CAKE

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.

PEAR UPSIDE-DOWN CHOCOLATE CAKE

Steps:

• For the pears: Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper. Put the butter, brown sugar, and lemon zest and juice in a large skillet. Cook over medium heat, stirring, until melted. Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes. Pour the pears and their syrup into a strainer set over a saucepan. Set the syrup and 1 pear quarter aside. Arrange remaining pears in the prepared pan, stem ends toward center, rounded sides down, and 1/4-inch from the side. Chop reserved pear and use just enough to fill center.
• For the cake: Set a rack in the middle of the oven and preheat to 350 degrees F.
• Scald milk in a small saucepan; keep warm. Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves. Beat butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl. Add cocoa powder and vanilla and beat 1 minute. While mixing at medium-low speed, add eggs 1 at a time, beating well after each addition.
• While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula. Spread the batter over the pears, taking care not to disturb them. Tap the pan lightly on the counter to settle the batter. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate. Cool briefly, carefully peel the parchment paper from the top, and then cool completely.
• To finish the cake: Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup. Whisk a few tablespoons of cocoa powder with an equal amount of confectioners' sugar, and sift over the cake; serve.

CHOCOLATE UPSIDE DOWN CAKE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Grease and flour an 8-inch-square or 9-inch-round baking pan.
• Combine 3/4 cup of granulated sugar, flour, baking powder, and salt together in a large bowl. Stir to blend thoroughly.
• Melt the unsweetened chocolate with butter atop a double boiler or in a stainless steel or glass bowl over simmering water.
• Add the chocolate mixture to the dry ingredients along with milk and vanilla; beat with an electric mixer until smooth.
• Spoon chocolate cake batter into the prepared pan, and spread it evenly.
• Gather the ingredients for the topping.
• Bring 3/4 cup of water to a boil in a saucepan or in a Pyrex measuring cup in the microwave.
• Meanwhile, combine the 1/2 cup of granulated sugar, the 1/2 cup of brown sugar, and the unsweetened cocoa. Sprinkle the mixture evenly over batter,
• Pour boiling water evenly over the topping.
• Bake the cake in the preheated 350 F oven for 35 to 40 minutes.
• Remove the cake to a rack. While it is still hot, place a cake plate or platter over the cake and carefully invert the cake. With a spatula, scrape out any topping remaining in the pan and spread it over the inverted cake.
• Serve the cake warm or cold.

SARAH'S PB AND J CHOCOLATE BARS

Steps:

• Make the base: Line an 8-inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from the heat; mix in the saltine crumbs and peanuts. Press the crust into the pan. Set aside the saucepan of water.
• Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze.
• Place the chocolate and the remaining 2 tablespoons butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.
• Use the foil flaps to remove the bars from the pan; cut into squares while still cold. Serve cold and keep leftovers refrigerated.

CHOCOLATE FUDGE UPSIDE-DOWN CAKE

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).

CHOCOLATE-PECAN UPSIDE-DOWN CAKE

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.