Fudge Upside Down Cake
1-1/2 cups sugar
1 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt optional
1/2 cup walnuts, chopped
1/4 cup plus 3 Tbs. cocoa powder
1/2 cup lowfat milk, room temperature
2 Tbs. unsalted butter, melted
1 tsp. vanilla extract
1 ounce unsweetened chocolate, melted
1/2 cup brown sugar, firmly packed
3/4 cup plus 2 Tbs. hot water
Preheat oven to 350°F. Combine 1 cup and next 4 ingredients in a bowl.
Add 3 Tbs. cocoa. Combine milk, butter, vanilla and melted chocolate in
another bowl and mix thoroughly. Add to dry ingredients and beat with an
electric mixer until well blended. Pour batter into a buttered 9 inch
baking pan and set aside. Combine remaining sugar, brown sugar and
remaining cocoa in a mixing bowl. Slowly whisk in hot water. Whisk until
smooth. Gently ladle sauce over cake batter to cover completely. Bake
35-40 minutes or until a tester comes out clean when inserted in center.
This recipe serves 8 people. Due to the nature of this recipe, it
adjusts the number of servings in multiples of 8 only.Per serving:
calories 361, fat 10.4g, 24% calories from fat, cholesterol 8mg, protein
4.4g, carbohydrates 68.1g, fiber 2.9g, sugar 52.1g, sodium 18mg, diet
points 8.
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