Chocolate upside down cake colette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Graunlated sugar |
| 2 | tablespoons | Butter |
| ½ | cup | Milk |
| ½ | cup | Nuts |
| 1 | cup | Flour |
| 2 | teaspoons | Baking soda |
| 2 | tablespoons | Cocoa |
| ½ | cup | Graunlated sugar |
| ½ | cup | Brown sugar |
| ⅓ | cup | Cocoa |
| 1½ | cup | Boiling water |
Directions
from Colette Holberg Taliaferro Cream together the ¾ cup granulated sugar and the butter. Stir in the milk. Mix together the flour, soda, cocoa and nuts. Add to the creamed mixture. Spread in a greased 9 inch square pan.
In a small bowl, mix the ½ cup sugar,brown sugar, and ⅓ cup cocoa.
Sprinkle over the batter in the pan. Pour the boiling water over the top.
Bake at 350 F for 35-40 minutes.
The frosting is now on the bottom of the cake. Trust me. It works.
Posted to JEWISH-FOOD digest V96 #58 Date: Tue, 22 Oct 1996 22:58:14 -0700 (PDT) From: dkuttner@... (Donna Holberg Kuttner)