Best 3 Nut Chocolate Upside Down Cake Recipes

CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.

CHOCOLATE NUT UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F and lightly butter the sides of a 9"x2" round cake pan.
• To make caramel:.
• In a small saucepan, combine the brown sugar, butter, and water. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan, swirling to coat the bottom evenly. Scatter in the nuts evenly and gently press them inches.
• To make the cake:.
• Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar; continue beating until fluffy. Stir in vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter and mix on low speed just until the flour disappears. Add the buttermilk and mix until just blended. Lightly mix in the remaining flour. Scoop spoonfuls of batter onto the nuts and gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the ingredients.
• Bake until a pick inserted in the center comes out clean, about 45 minutes.
• Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 3 minutes to let the topping settle. Gently remove the pan and serve slightly warm or at room temperature. Enjoy!

CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Melt butter or margarine in a 13x9 pan.
• Add water and sprinkle brown sugar evenly over pan.
• Arrange coconut and nuts in sugar.
• Mix cake as directed on package and pour batter over mixture in pan.
• Bake at 350F 45-50 minutes til toothpick comes clean.
• let stand in pan 5 minutes for topping to set.
• Turn upside down on a large platter or cookie sheet with sides.
• Serve topped with whipping cream if desired.

3 NUT CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat oven 350df and line 9x9x2-inch baking pan with greased foil.
• In a small saucepan melt the 1/4 cup butter over medium heat and stir in brown sugar. Cook and stir til sugar is dissolved. Stir in corn sugar and cream. Bring just to boiling. Stir in all nuts. Spread mixture into prepared pan.
• In a medium bowl, mix flour, cocoa powder, baking powder, baking soda and salt, set aside. In a large mixing bowl beat 1/3 cup of butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating on medium speed until well combined, scraping sides of bowl. Add eggs, 1 @ a time beaating after each (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to the butter mixture. beating on low speed after each addition just until combined. Pour into pan, being careful not to disturb nuts.
• Bake for 45-50 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Carefully peel off foil. Place nut side up on a serving plate, cool. Cut into squares.