This is also called Chocolate Upside Down Cake, because it can be turned out-- duh --upside down. It's good served with whipped cream or vanilla ice cream.
Ingredients
- white sugar: 0.75 cup
- butter: 2 Tbsp
- milk: 0.5 cup
- vanilla extract: 1 tsp
- all-purpose flour: 1 cup
- salt: 0.25 tsp
- baking powder: 1 tsp
- unsweetened cocoa powder: 3 Tbsp
- white sugar: 0.5 cup
- packed brown sugar: 0.5 cup
- unsweetened cocoa powder: 0.25 cup
- ¼ cups strong brewed coffee, boiling: 1 piece
Metric Conversion
Stages of cooking
-
Cream together 3/4 cup sugar and butter. Add the milk and vanilla and mix. Sift together the flour, salt, baking powder, and 3 tablespoons cocoa, and add to the mixture.
-
Spread into a greased 9 x 9 inch pan. The batter will be thick.
-
Combine 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Sprinkle this over the batter.
-
Finally, pour 1 1/4 cups boiling double strength coffee or water evenly over all. Bake at 350 degrees F (175 degrees C) to 375 degrees F (190 degrees C) for 30 minutes. Serves 6 to 8.
