Chocolate Fudge Upside Down Cake


This week I went through one of my mom’s many recipe boxes and hit the jackpot! So many great, old recipes that she has collected. The following is one from an old friend of hers that I remember my mom making when I was a kid. While baking, the water sinks to the bottom and creates a chocolate sauce, and the cake rises to the top. Best served with a scoop of vanilla ice cream or whipped cream.

Chocolate Fudge Upside Down Cake

  • ¾ cup sugar
  • 2 tbsp butter, softened
  • ½ cup milk
  • 1 cup of flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp cocoa
  • ½ cup walnuts
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup cocoa
  • 1 ½ cups boiling water

Preheat oven to 350 degrees. Cream together the sugar, butter and milk. In a separate bowl sift together the flour, baking powder, salt and cocoa. Add creamed ingredients to the flour mixture and mix until smooth. Fold in the walnuts. Spread in to a buttered 9×9 pan. In a small bowl mix the brown sugar, granulated sugar, and cocoa. Sprinkle over the batter. Pour 1 ½ cups of boiling water on top. Don’t stir. Bake for 35-40 minutes, until the top is set, and the cake is cracked and just beginning to pull away from the sides of the pan. Do not over bake or the cake will be dry. Allow cake to cool in the pan for 15 minutes on a wire rack. Serve warm with each slice upside down. Drizzle with the extra pudding sauce. Delicious served with ice cream or whipped cream.

This entry was posted in Columns, Mother May I?. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *