I collect old recipe boxes. I am always on the look out when I browse antique stores. In one of those boxes I found this scrap of a recipe that was for Chocolate Upside down cake. If you turn it over it appears to be a flyer or insert from Pyrex.

This cake was amazing! It doesn’t rise a lot and is almost torte like, but the cake is light and fluffy. It is super rich and makes it’s own icing!  It is best served warm. I can also see a bunch of variations such as espresso powder, white chocolate…

1 1/4 cups cake flour
3/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 ounce square bittersweet chocolate
2 tablespoons butter
1/2 cup milk
1 teaspoon vanilla
1/2 cup broken nut meats (I used HEATH English Toffee Bits)

  • Preheat oven to 350 degrees.
  • Sift together the flour, sugar, baking powder and salt.
  • Melt together the butter and chocolate together until smooth.
  • Fold together the chocolate mixture into the flour mixture with the nut meats.
  • Pour into a well greased deep 9 inch baking pan.

2 tablespoons cocoa
1/2 cup brown sugar
1/2 cup sugar

  • Mix together the cocoa, sugar and brown sugar until well blended.
  • Sprinkle over cake evenly.

1 cup boiling water

  • Pour boiling water slowly over the sugar layer.
  • Bake 1 hour.
  • Cool 5 minutes.
  • Invert carefully to serving platter.

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