Chocolate Nut Upside Down Cake Recipes

3 NUT CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat oven 350df and line 9x9x2-inch baking pan with greased foil.
• In a small saucepan melt the 1/4 cup butter over medium heat and stir in brown sugar. Cook and stir til sugar is dissolved. Stir in corn sugar and cream. Bring just to boiling. Stir in all nuts. Spread mixture into prepared pan.
• In a medium bowl, mix flour, cocoa powder, baking powder, baking soda and salt, set aside. In a large mixing bowl beat 1/3 cup of butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating on medium speed until well combined, scraping sides of bowl. Add eggs, 1 @ a time beaating after each (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to the butter mixture. beating on low speed after each addition just until combined. Pour into pan, being careful not to disturb nuts.
• Bake for 45-50 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Carefully peel off foil. Place nut side up on a serving plate, cool. Cut into squares.

CHOCOLATE FUDGE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a deep 9x13-inch baking pan. Spread pecans over.
• Combine cake mix, water, oil. and eggs in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pan.
• Combine frosting mix, milk, and butter in a large, heavy-bottomed saucepan over medium-low heat. Stir until all ingredients are melted. Remove from heat; you do not want to bring this to a boil. Pour over the cake mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Cut into pieces and flip them over into a bowl to serve; there will be a gooey fudge sauce that has accumulated on the bottom of the pan. If necessary, spoon this back onto the cake after it has been flipped into the bowl (this is the best part).

CHOCOLATE NUT UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F and lightly butter the sides of a 9"x2" round cake pan.
• To make caramel:.
• In a small saucepan, combine the brown sugar, butter, and water. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan, swirling to coat the bottom evenly. Scatter in the nuts evenly and gently press them inches.
• To make the cake:.
• Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar; continue beating until fluffy. Stir in vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter and mix on low speed just until the flour disappears. Add the buttermilk and mix until just blended. Lightly mix in the remaining flour. Scoop spoonfuls of batter onto the nuts and gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the ingredients.
• Bake until a pick inserted in the center comes out clean, about 45 minutes.
• Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 3 minutes to let the topping settle. Gently remove the pan and serve slightly warm or at room temperature. Enjoy!