Chocolate Upside Down Pudding Recipes

UPSIDE DOWN CHOCOLATE PUDDING CAKE

Steps:

• Mix bisquik, 1/2 c sugar, 3 T unsweetened cocoa, milk and vanilla.
• Spoon batter evenly into greased crockpot.
• Mix remaining sugar, 1/3 c cocoa and hot tap water and pour over the batter in the crockpot.
• Do not stir.
• Cook on HIGH 2-2 1/2 hours or until batter no longer looks shiny on top.
• DO NOT OVERCOOK.
• The batter rises to the top like a cake and there is a rich chocolate pudding underneath.
• Serve with ice cream or whipped cream.

UPSIDE DOWN CHOCOLATE PUDDING CAKE

Steps:

• 1. Mix the Bisquick, 1/2 cup of the sugar, 3 tablespoons of the cocoa, milk and vanilla extract. Spoon batter evenly into a greased crock pot.
• 2. Mix remaining ingredients. Pour over batter in crock pot.
• 3. Cook on HIGH for 2 to 2 1/2 hours, or until batter is set. Be careful not to overcook.
• 4. Serve hot with ice cream whipped topping.

CHOCOLATE UPSIDE DOWN PUDDING

Steps:

• Drain pineapple, reserve syrup.
• Pour golden syrup into a greased 18 cm round cake tin.
• Arrange pineapple slices on top, fill spaces with nuts.
• Cream together butter and sugar till fluffy.
• Beat in eggs a little at a time.
• Sift flour and cocoa together, fold into creamed butter mixture.
• Add 1 tblsp of reserved pineapple syrup to give a smooth dropping consistency.
• Spread batter over fruit, bake 180 C for 45 minutes.
• Invert onto pie plate.