Upside Down Chocolate Cake
Cake
Ingredients
- 2/3 cup butter or margarine, softened
- 1 3/4 cups sugar
- 3 Tbsp. cocoa
- 3 eggs
- 2 tsp. vanilla
- 3 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups buttermilk
Directions
Cream butter and sugar. Beat in eggs and vanilla. Add dry ingredients, alternating with buttermilk. Pour over topping in pan. Bake at 350 degrees F for 40-45 minutes or until done. Cool 5 minutes, then invert onto a large serving plate. May serve with whipped cream, if desired.
Sauce
Ingredients
- 1 cup brown sugar
- 1/2 cup butter or margarine
- 1 cup chopped pecans or halves
- 1 cup coconut
- 1/2 cup evaporated milk
Directions
In a saucepan over low heat cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Pour into a greased 9x13 inch pan. Sprinkle with pecans and coconut; drizzle with evaporated milk. Set aside.
By Robin from Washington, IA
Upside Down Chocolate Cake II
Ingredients
- 1 cup bisquick
- 1 cup sugar
- 1/3 cup plus 3 Tbsp. unsweetened cocoa
- 1/2 cup milk
- 1 tsp. vanilla
- 1 2/3 cups hot water
Directions
Mix bisquick, 1/2 cup sugar, 3Tbsp. cocoa, milk and vanilla. Mix well. Spoon batter evenly into lightly greased crockpot. Mix remaining ingredients together and pour over batter in crockpot. Cook on high 2 1/2 hours or until center of cake springs back. Serve with chocolate sauce, cool whip or ice cream
By IMAQT1962 from ILLINOIS
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