Fudge Upside Down Cake Recipes

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).

FUDGE UPSIDE DOWN CAKE

Steps:

• Cream together 3/4 cup sugar and butter.
• Stir in milk.
• Sift flour,baking powder,salt and 2 tbsp cocoa together.
• Add to creamed mixture and beat until smooth.
• Stir in walnuts.
• Spread batter into a square 9 inch pan.
• In a small bowl combine brown sugar,1/2 cup granulated sugar and 1/3 cup of cocoa.
• Sprinkle over the batter.
• Pout the boiling water over the top.
• Bake at 350 for 35-40 minutes.
• The cake will rise to the top and boiling water will combine with the sugar/cocoa mixture to make a rich syrup underneath.

DOUBLE-DUTCH CHOCOLATE FUDGE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees.
• In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended. Stir in the nuts, if using. Pour the batter into a greased 9 × 13-inch pan.
• In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well. Spread this mixture over the batter in the pan. Using a large spoon, drizzle the boiling water over the cake; do not stir. Bake for 40 to 45 minutes, or until the top of the cake is firm. Let the cake cool slightly. Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla. Cut the cake into squares and lace them upside down (gooey side up) on dessert plates. Spoon a dollop of whipped cream onto each piece of cake.