UPSIDE DOWN CHOCOLATE PUDDING CAKE
Make and share this Upside Down Chocolate Pudding Cake recipe from Food.com.
Provided by petcanu
Categories Dessert
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix bisquik, 1/2 c sugar, 3 T unsweetened cocoa, milk and vanilla.
- Spoon batter evenly into greased crockpot.
- Mix remaining sugar, 1/3 c cocoa and hot tap water and pour over the batter in the crockpot.
- Do not stir.
- Cook on HIGH 2-2 1/2 hours or until batter no longer looks shiny on top.
- DO NOT OVERCOOK.
- The batter rises to the top like a cake and there is a rich chocolate pudding underneath.
- Serve with ice cream or whipped cream.
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.
Nutrition Facts : Calories 304 kcal, Carbohydrate 58 g, Cholesterol 9 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 268 mg, Sugar 43 g, Fat 7 g, ServingSize 1 cake (8 servings), UnsaturatedFat 0 g
COTTAGE PUDDING - UPSIDE DOWN CAKE
This is my husband's favorite. I first made it over thirty years ago. You can use canned peaches or pineapple in place of the sliced apples.
Provided by Sandra
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
- Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.7 g, Cholesterol 18.6 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 162 mg, Sugar 22.7 g
UPSIDE DOWN CUPCAKES
Dump the frosting with this Upside Down Cupcakes recipe. Our chocolate Upside Down Cupcakes feature raspberries, brown sugar and pecans!
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Toss raspberries with butter in medium bowl. Add sugar, dry gelatin mix and nuts; mix lightly. Spoon into 24 paper-lined muffin cups.
- Whisk remaining ingredients until blended; spoon over fruit mixture.
- Bake 25 min. or until tops spring back when pressed lightly in centers. Cool cupcakes in pans 10 min.; invert onto plates. Remove and discard paper liners. Cool completely.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
FUDGE UPSIDE DOWN CAKE
Make and share this Fudge Upside Down Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream together 3/4 cup sugar and butter.
- Stir in milk.
- Sift flour,baking powder,salt and 2 tbsp cocoa together.
- Add to creamed mixture and beat until smooth.
- Stir in walnuts.
- Spread batter into a square 9 inch pan.
- In a small bowl combine brown sugar,1/2 cup granulated sugar and 1/3 cup of cocoa.
- Sprinkle over the batter.
- Pout the boiling water over the top.
- Bake at 350 for 35-40 minutes.
- The cake will rise to the top and boiling water will combine with the sugar/cocoa mixture to make a rich syrup underneath.
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 PUDDING CAKE (VEGAN)
An upside down pudding cake from "How it all Vegan"....my first ever pudding cake, and it was pretty fabulous. I'm somewhat in awe of how simple it was....as we were putting it together it looked a little strange having never made one before, but it worked!! This is one of those cakes (desserts) you more than likely always have the ingredients on hand for. My 5 year old actually put this together aside from the boiling water part - it worked out just fine, lumps and all! The original recipe called for 1/2 cup margarine...I subbed oil. My only wish would be that the pudding part was a little "creamier", but I'm not sure how to accomplish that. I served this to non vegans tonight and they all enjoyed it, no mention of it being vegan or otherwise. Served with vanilla ice "cream".
Provided by magpie diner
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
- Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
- The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
- Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.
- Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!
UPSIDE-DOWN RED VELVET PUDDING CAKES
Make and share this Upside-Down Red Velvet Pudding Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Filling-in a small saucepan, combine chocolate chips, cream, and 1 tablespoon butter.
- Cook and stir over low heat until chocolate is melted.
- Transfer mixture to a small bowl.
- Cool for 15 minutes, stirring occasionally.
- Cover and freeze about 1 hour or until fudge-like in consistency.
- Meanwhile, allow 1/4 cup butter and egg to stand at room temperature for 30 minutes.
- Preheat oven to 375°.
- Coat eight 6-ounce custard cups or ramekins with cooking spray; arrange in a 15 x 10 inch baking pan.
- In a small bowl, stir together the flour, cocoa powder, and salt; set aside.
- In a medium bowl, beat the 1/4 cup butter with an electric mixer on med-high speed for 30 seconds.
- Gradually add sugar, beating on medium speed until combined.
- Beat on medium speed for 2 minutes more, scraping side of bowl occasionally.
- Beat in egg, food coloring, and vanilla.
- Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
- In a small bowl, combine baking soda and vinegar; stir into batter.
- Divide half the batter among the prepared custard cups.
- Divide filling into eight portions.
- Working quickly, use your hands to roll each portion into a ball.
- Place a ball of filling on top of the batter in each custard cup; do not allow the filling to touch sides of cups.
- Spoon the remaining batter into custard cups.
- Bake for about 20 minutes or until tops spring back when lightly touched.
- Remove from oven; let stand for 10 minutes.
- Using a knife, loosen cakes from side of cups; invert onto dessert plates.
- Spoon any filling remaining in cups on top of cakes.
- Garnish with chocolate curls.
Nutrition Facts : Calories 355.9, Fat 18, SaturatedFat 11.1, Cholesterol 61.3, Sodium 260.5, Carbohydrate 44.4, Fiber 1.2, Sugar 30.4, Protein 4.8
BROWNIE PUDDING CAKE
Recipes for this dessert, also known as chocolate upside-down cake and hot fudge pudding cake, turn up in cookbooks published by women's clubs and church guilds all around the Midwest. The cake separates into layers as it bakes, making its own sauce.
Categories Cake Chocolate Egg Dessert Bake Kid-Friendly Walnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
- Serve the cake hot with the ice cream.
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.
GERMAN CHOCOLATE UPSIDE DOWN CAKE
Got this from the cake mix doctor, and it has quickly become one of my favorites. It has 3 layers that meld together to make the perfect cake.
Provided by Dragonfly AZ
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside.
- In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.
- Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.
- Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula.
- Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.
- Remove from oven and set cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto serving platter. Let rest for 20 minutes more, then slice and serve.
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