Monday, 04 Apr 2011
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Chocolate Upside Down Cake PDF Print E-mail
Written by Carolyn from   
This recipe originally came from my great-grandmother, who used it while homesteading in the Dakotas.  It works well on a boat as it was designed to be made by hand and baked in a tempermental oven, uses just one bowl, is made from cocoa which is much easier to store without A/C than baker's chocolate and makes its own frosting that doesn't run even in tropical heat!

Total time: 55 minutes

Prep time: 20 minutes

Bake time: 35 minutes

Serves 8 - 9


1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1-1/2 tablespoons cocoa

3/4 cup sugar

1/2 cup milk

2 tablespoons melted butter OR margarine OR canola oil OR vegetable oil

1/2 teaspoon vanilla

1/2 cup chopped nuts



1/2 cup brown sugar (if not available, use white and a smidge of honey or molasses)

1/2 cup sugar

5 tablespoons cocoa

1 cup boiling water


Preheat oven to 350 F.


Place all cake ingredients in a bowl and stir to mix. Pour into an ungreased 8”x8” pan (or anything that is reasonably close – a loaf pan also works well). Let sit while you prepare the topping – which can be made in the same bowl (scrape the batter into the pan and you don’t need to wash the bowl).


For the topping, mix all the ingredients together and spoon over the mix in the baking pan. You’ll notice that the cake mix will start to float to the surface – that’s normal. Bake in a 350° oven for 35 minutes. Cake is done when the top is uniformly dry, although the frosting mixture may bubble around the sides. Don’t overbake! Allow to cool before serving.


To serve, cut cake into pieces and slip a spatula under one slice. Carefully take it out of the pan and flip it “upside down” onto a plate – the gooey frosting will now be on top. Generally not all of the frosting will have come out of the pan. If this happens, scrape the extra out and smooth it over the top of the slice.

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