Upside Down Fudge Cake

Upside Down Cake. with hearts

If you like chocolate this is THE recipe you’ve been waiting for! It’s perfect for Valentines but don’t worry, if you don’t get it whipped up in the next few days this baby is a keeper any time of year!

Chocolate Upside Down Cake


3/4 cup Sugar

1 Tbsp Butter

1/2 cup Milk

1 cup Flour

1 1/2 Tbsp Cocoa

1/4 tsp Salt

1 tsp Baking Powder

In a separate dish mix:

1/2 cup Sugar

1/2 cup Brown Sugar

1/2 cup Cocoa

Start by creaming the 3/4 cup of granulated sugar with 1 Tbsp butter. Stir in 1/2 cup of milk. Add the flour, cocoa, salt and baking powder. Mix well and put in a 6 1/2″ by 10″ greased pan. (You may sprinkle with 1/2 cup chopped nuts if desired.) Sprinkle with the mixture of sugars and cocoa. Pour 1 1/4 cup boiling water over all. Bake at 350 for 30 minutes. Yields 6 to 8 servings (depending upon how big of a piece you and your guests would like to indulge in!)

A great DoAhead with this recipe is to mix and prep the primary batter in a covered pan. Refrigerate. Blend and store the sugar/cocoa mixture. Remove the pan with cake batter from the refrigerator 30 minutes prior to baking. Proceed with instructions above.

This dish is delicious with ice cream or whip cream, but the rich fudge sauce at the bottom of the pan allows it to stand alone!

Hope you and yours are able to enjoy this bad boy for Valentines. Next week I’ll share a to-die-for Kahlua Fudge Sauce recipe. The following week we’ll close out February with a celebration of all things chocolate. DoAhead Dining’s post will feature easy links to the best chocolate recipes on DoAhead’s website. Yummilicious!


Your (chocolate loving) DoAhead Friend,

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