Chocolate Nut Upside-down Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cakes, Chocolate, Nuts | 10 | Servings | |
INGREDIENTS
| 2 | T | Butter or margarine |
| 1/4 | c | Brown sugar |
| 2/3 | c | Light corn syrup |
| 2/3 | c | Heavy cream |
| 1 | c | Walnuts, coarsely chopped |
| 1 3/4 | c | Flour |
| 2 | t | Baking powder |
| 1/4 | t | Salt |
| 1/2 | c | Butter or margarine, soft |
| 1 1/2 | c | Sugar |
| 2 | Eggs, separated | |
| 3 | oz | Unsweetened chocolate, melt |
| 1 | t | Vanilla |
| 1 | c | Milk |
INSTRUCTIONS
Melt 2 tb butter in small saucepan; stir in brown sugar. Heat until bubbly. Stir in corn syrup and cream; heat, stirring constantly, just to boiling. Add nuts. Pour into a well greased 10" bundt pan. Set aside while preparing cake. Preheat oven to 350~. Sift flour, baking powder and salt. Mix butter and sugar until well combined. Add egg yolks, melted chocolate and vanilla; mix well. Add flour mix alternately with milk. Beat egg whites until stiff; fold into cake. Spoon over nut mixture in pan. Bake for 35-45 minutes or until tested done. Cool 15 minutes then remove from pan. Mom Anderson. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 542
Calories From Fat: 231
Total Fat: 26.6g
Cholesterol: 62.6mg
Sodium: 293.7mg
Potassium: 146.9mg
Carbohydrates: 73.2g
Fiber: 1.4g
Sugar: 54.4g
Protein: 6.5g