This is also called Chocolate Upside Down Cake, because it can be turned out– duh –upside down. It’s good served with whipped cream or vanilla ice cream.
Original recipe makes 1 – 9 x 9 inch pan
3/4 cup white sugar
2 tablespoons butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3 tablespoons unsweetened cocoa powder
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/4 cups strong brewed coffee, boiling
- Cream together 3/4 cup sugar and butter. Add the milk and vanilla and mix. Sift together the flour, salt, baking powder, and 3 tablespoons cocoa, and add to the mixture.
- Spread into a greased 9 x 9 inch pan. The batter will be thick.
- Combine 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Sprinkle this over the batter.
- Finally, pour 1 1/4 cups boiling double strength coffee or water evenly over all. Bake at 350 degrees F (175 degrees C) to 375 degrees F (190 degrees C) for 30 minutes. Serves 6 to 8.
Calories: 184 kcal
Carbohydrates: 40.1 g
Cholesterol: 6 mg
Fat: 2.7 g
Fiber: 1.3 g
Protein: 2.1 g
Sodium: 111 mg