CHOCOLATE UPSIDE-DOWN CAKE
"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.
Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CHIP CHIFFON CAKE
This classic chiffon cake bakes up tall, fluffy and moist with swirls of grated chocolate creating a marbled effect throughout the cake. The best!
Provided by Michelle
Categories Dessert
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- In a large bowl, sift together the cake flour, sugar, baking powder, and salt.
- Make a well in the center of the sifted ingredients and add the following, in this order: vegetable oil, egg yolks, water, and vanilla extract. Whisk together the ingredients in the well, then slowly start whisking in the dry ingredients, working from the center outward, until you have a smooth mixture.
- In a large mixing bowl, beat the egg whites with the cream of tartar on medium speed until frothy, then increase speed to high and whip until stiff peaks form.
- Pour the egg yolk mixture VERY gently and gradually, a small amount at a time, over the egg whites, folding until completely blended. (It is very important to be very patient during this part of the process so you do not totally deflate the egg whites, it can take up to 15 minutes or so to incorporate all of the egg yolk mixture.) Gently fold in the grated chocolate. Pour batter into an ungreased tube pan and smooth the surface.
- Bake for 55 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 10 minutes.
- Remove from the oven and cool the cake upside down until completely cool, then remove from the pan and transfer to a serving platter. The cake can be stored at room temperature, wrapped well in plastic wrap, for up to 5 days.
Nutrition Facts : Calories 265 kcal, Carbohydrate 37 g, Protein 5 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 176 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
UPSIDE DOWN CHOCOLATE CHIP CAKE
Make and share this Upside Down Chocolate Chip Cake recipe from Food.com.
Provided by Calee
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Spray 9 inch round cake pan with non stick cooking spray (Pam).
- Add butter(for the topping) in the cake pan and place in preheated oven until butter has melted (1 minute).
- Add remaining topping ingredients to pan and set aside. Make sure it is evenly spread over the bottom of the pan.
- In bowl sift flour, salt baking powder, baking soda, cocoa powder and sugar.
- In separate bowl whisk together vegetable oil, milk, egg and vanilla.
- Add to dry ingredients mix well.
- Add hot coffee mix well.
- Pour over nut mixture in cake pan.
- Bake 25-30 minutes or until cake tester comes out clean.
- Let cool in pan for 5 minutes.
- Invert on to cake plate add milk chocolate chips, while cake is still warm so they melt a bit.
Nutrition Facts : Calories 475.9, Fat 27.1, SaturatedFat 7.8, Cholesterol 40.3, Sodium 395.3, Carbohydrate 57.8, Fiber 2.7, Sugar 41.8, Protein 4.6
CHOCOLATE-ALMOND UPSIDE-DOWN CAKE
This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, "Chocolate and Vanilla."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 13
Steps:
- Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.
- Preheat oven to 350 degrees.
- Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.
- Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.
BANANA-CHOCOLATE CHIP UPSIDE DOWN CAKE
A low fat recipe that is great. The cake (without the caramelized banana topping) can be made by itself in a loaf pan.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 18
Steps:
- To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet.
- Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly.
- Remove from heat and set aside to cool.
- When cool, slice the bananas into 1/4-inch thick slices.
- Arrange them in rows over the melted sugar in the pan, overlapping them slightly.
- Sprinkle the slices with the lemon juice.
- To make the cake, preheat the oven to 350 degrees.
- Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
- Stir in the granulated sugar.
- In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla.
- Make a well in the center of the flour mixture and stir in the wet ingredients until just combined.
- Fold in the chocolate chips.
- Carefully spread the batter over the bananas and bake for 40 minutes.
- Remove from oven and allow to cool for at least 20 minutes.
- Loosen the edges of the cake from the pan and invert on a serving platter.
Nutrition Facts : Calories 2837.6, Fat 62.9, SaturatedFat 36, Cholesterol 319.8, Sodium 2548.9, Carbohydrate 552.6, Fiber 22.8, Sugar 341.2, Protein 41.1
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