Chocolate Nut Upside-down Cake * Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
2 tbsp: Butter or margarine,
1/4 cup: Brown sugar,
2/3 cup: Light corn syrup,
2/3 cup: Heavy cream,
1 cup: Walnuts, coarsely chopped
CAKE
1 3/4 cup: Flour,
2 tsp: Baking powder,
1/4 tsp: Salt,
1/2 cup: Butter or margarine, soft
1 1/2 cup: Sugar,
2: Eggs, separated
3 ounce: Unsweetened chocolate, melt
1 tsp: Vanilla,
1 cup: Milk,
Directions:
Melt 2 tb butter in small saucepan; stir in brown sugar. Heat until
bubbly. Stir in corn syrup and cream; heat, stirring constantly, just
to boiling. Add nuts. Pour into a well greased 10" bundt pan. Set
aside while preparing cake. Preheat oven to 350~. Sift flour, baking
powder and salt. Mix butter and sugar until well combined. Add egg
yolks, melted chocolate and vanilla; mix well. Add flour mix
alternately with milk. Beat egg whites until stiff; fold into cake.
Spoon over nut mixture in pan. Bake for 35-45 minutes or until tested
done. Cool 15 minutes then remove from pan.
Mom Anderson.
Source from luhu.jp
bubbly. Stir in corn syrup and cream; heat, stirring constantly, just
to boiling. Add nuts. Pour into a well greased 10" bundt pan. Set
aside while preparing cake. Preheat oven to 350~. Sift flour, baking
powder and salt. Mix butter and sugar until well combined. Add egg
yolks, melted chocolate and vanilla; mix well. Add flour mix
alternately with milk. Beat egg whites until stiff; fold into cake.
Spoon over nut mixture in pan. Bake for 35-45 minutes or until tested
done. Cool 15 minutes then remove from pan.
Mom Anderson.
Source from luhu.jp