Chocolate Upside Down Cake

(Reprinted from


  • 3 Tbsp butter (or margarine) or oil 1 cup flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 5 tsp dry cocoa powder
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 cup chopped pecans or walnuts 1 cup water
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup dry cocoa powder


  • Melt 3 Tbsp butter in dutch oven and swirl around to cover sides.
  • In zip-loc, mix the flour, sugar, baking powder, salt, and cocoa. (Could do this beforehand)
  • In a bowl, combine flour mix with milk and vanilla. Pour in melted butter from dutch oven. (Just take what pours out, leaving the oven well-coated.)
  • Add nuts and stir well.
  • Pour batter into dutch oven.
  • Mix sugar, brown sugar, and cocoa in a zip-loc. (Could prepare beforehand)
  • Sprinkle sugar over top of batter.
  • Pour 1 cup of water over batter.
  • Bake at 350 degrees for 30 minutes with more heat on top than under.
  • Check for doneness by inserting toothpick or similar into center of cake – if it comes out clean, it is done.
  • When done, remove from heat and remove lid for about 5-10 minutes to cool. Then, put lid on and turn cake over onto lid. If all goes well, it will fall onto lid, but you may loosen the cake with a knife before flipping.
  • Serves 6

Submitted by Matt Hackney (#3518 ), Georgia Unit, Region 3

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