This is also called Chocolate Upside Down Cake, because it can be turned out– duh –upside down. It’s good served with whipped cream or vanilla ice cream.
Ingredients
- ½ cup white sugar
- 2 tablespoons butter
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons unsweetened cocoa powder
- ½ cup packed brown sugar
- 1 ¼ cups strong brewed coffee, boiling
- ¼ cup unsweetened cocoa powder
Directions
Step 1
Cream together 3/4 cup sugar and butter. Add the milk and vanilla and mix. Sift together the flour, salt, baking powder, and 3 tablespoons cocoa, and add to the mixture.
Step 2
Spread into a greased 9 x 9 inch pan. The batter will be thick.
Step 3
Combine 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Sprinkle this over the batter.
Step 4
Finally, pour 1 1/4 cups boiling double strength coffee or water evenly over all. Bake at 350 degrees F (175 degrees C) to 375 degrees F (190 degrees C) for 30 minutes. Serves 6 to 8.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 184 | |
% Daily Value * | |
Total Fat3g | 3% |
Saturated Fat2g | 8% |
Cholesterol6mg | 2% |
Sodium111mg | 5% |
Total Carbohydrate40g | 15% |
Dietary Fiber1g | 5% |
Total Sugars30g | |
Protein2g | |
Calcium49mg | 4% |
Iron1mg | 6% |
Potassium100mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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