Chocolate Upside-Down Cake

This recipe appeared in the July 2006 issue of Cruising World.

December 6, 2006

**1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons cocoa powder
3/4 cup sugar
1/2 cup milk
2 tablespoons butter, melted, or vegetable oil
1/2 teaspoon vanilla
1/2 cup walnuts

Place all ingredients in a large mixing bowl and stir well. Pour into an ungreased (or very lightly greased) 8 x 8-inch pan, scraping the bowl well. Let sit while you prepare the topping, which can be mixed in the same bowl you mixed the cake in.



1/2 cup brown sugar

1/2 cup granulated sugar

5 tablespoons cocoa powder


1 cup boiling water

Chopped walnuts, for garnish

Confectioners’ sugar, for garnish


Fresh mint, for garnish (if available)

Orange slices, for garnish

Mix ingredients together and pour over the mix in the baking pan. The cake mix will start to float to the surface. Bake in a 350-degree F oven for 35 minutes. The cake is done when the top is uniformly dry, although the frosting mixture may bubble around the edges. Do not overbake! Allow to cool before serving. To serve, cut cake into pieces and slip a spatula under each. Carefully remove them from pan and flip the pieces upside down onto plates. The frosting will now be on top. Garnish with chopped nuts, confectioners’ sugar, fresh mint, and orange slices.


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