Recipe For Cooking Chocolate Walnut Upside Down Cake

Toaster Oven Cakes :: Upside Down Cake

Chocolate Walnut Upside Down Cake

Posted by Chyrel at recipegoldmine.com 1/30/2002 9:39 am

1 3/4 C. sifted cake flour
2 tea. baking powder
1/4 tea. salt
2/3 C. light corn syrup
1/2 C. plus 2 Tbsp. butter or
    margarine, softened - divided use
1/4 C. light brown sugar, firmly packed
1/4 C. whipped cream
1 C. chopped walnuts
3 (1-oz.) squares unsweetened chocolate
1 1/2 C. sugar
2 lrg. eggs, separated
1 tea. vanilla extract or flavoring
1 C. milk
Whipped cream or sour cream

Combine flour, baking powder and salt in a sm. bowl; set aside.

Combine corn syrup, 1/4 C. butter, brown sugar, and whipped cream in a sm. saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in walnuts (mixture will be thin). Pour into a well-prepared 12-C. Bundt pan. Set aside.

Melt chocolate in top of a double boiler over simmering water. Set aside.

Cream remaining butter at med. speed of an electric mixer until soft and creamy. Gradually add sugar, beating at med. speed for 5 to 7 min. Add reserved melted chocolate, egg yolks, and vanilla extract or flavoring, beating well. Add the reserved flour mixture alternately with the milk, beginning and ending with the flour mixture, mixing at low speed just until blended after each addition.

Preheat oven to 350 degrees F (175 degrees C).

Beat egg whites in another bowl at high speed until stiff peaks form. Gently fold into cake batter.

Spoon batter over walnut mixture in pan. Bake for 45 min. or until a wooden pick inserted in center comes out clean. Loosen cake from sides of pan, using a narrow spatula. Immediately invert cake onto a serving plate.

Serve warm with a dollop of whipped cream or sour cream.

Serves 12.