Chocolate Upside-Down Cake

Serves: 5
Total Calories: 970


10 tablespoons butter, divided
1/4 cup packed brown sugar
2/3 cup Karo corn syrup
1/4 cup heavy cream
1 cup broken walnuts
1 3/4 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
2 eggs, separated
3 squares unsweetened baking chocolate, melted
1 teaspoon vanilla extract
1 cup milk


Melt 4 tablespoons butter in small saucepan. Stir in brown sugar and heat until bubbly. Stir in Karo and cream; heat, stirring constantly, just until boiling. Add nuts and pour into buttered 10-inch tube pan.

Sift flour, baking powder, and salt and set aside. Beat remaining butter until soft. Gradually beat in sugar, egg yolks, chocolate, and vanilla. Add dry ingredients and mix, alternately, with milk. Beat egg whites until stiff and fold into cake batter. Spoon batter evenly over nut mixture in pan. Bake at 350° for 45 minutes. Invert and serve with cream.

Nutritional Facts:

Serves: 5
Total Calories: 970
Calories from Fat: 404

This Chocolate Upside-Down Cake recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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