Chocolate nut upside-down cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| ¼ | cup | Brown sugar |
| ⅔ | cup | Light corn syrup |
| ⅔ | cup | Heavy cream |
| 1 | cup | Walnuts; coarsely chopped |
| 1¾ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Butter or margarine; soft |
| 1½ | cup | Sugar |
| 2 | Eggs; separated | |
| 3 | ounces | Unsweetened chocolate; melt |
| 1 | teaspoon | Vanilla |
| 1 | cup | Milk |
Directions
PATTI - VDRJ67A
CAKE
Melt 2 tb butter in small saucepan; stir in brown sugar. Heat until bubbly. Stir in corn syrup and cream; heat, stirring constantly, just to boiling. Add nuts. Pour into a well greased 10" bundt pan. Set aside while preparing cake. Preheat oven to 350~. Sift flour, baking powder and salt. Mix butter and sugar until well combined. Add egg yolks, melted chocolate and vanilla; mix well. Add flour mix alternately with milk. Beat egg whites until stiff; fold into cake.
Spoon over nut mixture in pan. Bake for 35-45 minutes or until tested done. Cool 15 minutes then remove fom pan.
Mom Anderson.