Serves: 5
Total Calories: 469
Cream together 3/4cup sugar and butter. Stir in milk. Sift flour, baking powder, salt, and 2 tablespoons cocoa together. Add to creamed mixture and beat until smooth. Stir in walnuts. Spread batter into a 9-inch square pan. In a small bowl, combine brown sugar, 1/2cup sugar, and 1/3cup cocoa. Sprinkle over batter. Pour boiling water over top. Bake at 350° for 35-40 minutes. The cake will rise to the top and boiling water will combine with the sugar/cocoa mixture to make a rich chocolate syrup underneath. Serve with ice cream, whipped cream or plain in sherbet glasses or sauce dishes.
This Fudge Upside Down Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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