Rich cake has nutty topping


October 03, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Felicia Lewis of Baltimore was looking for a recipe for an upside-down chocolate walnut cake. Sharon McBride of Salisbury, N.C., sent in two recipes she had for chocolate upside-down cake. One was made using a cake mix; the other was made from scratch. I decided to test the version made from scratch because it sounded very good, not too difficult and closer to what Lewis was actually searching for. In this recipe, the chocolate-cake batter is poured on top of a mixture of brown sugar, melted butter and walnuts, then baked.

When the cake is finished, it is inverted so that the nuts are on the top. The result is a rich, almost brownielike cake with a crusty nut topping. Served with a scoop of vanilla ice cream, it is a truly decadent and delicious dessert.

Chocolate Walnut Upside-Down Cake

Makes 16 servings

5 tablespoons butter (divided use)

3 tablespoons brown sugar

1/2 cup chopped walnuts

1 cup cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1 large egg

two 1-ounce squares unsweetened chocolate, melted and cooled

3/4 cup milk

Put 3 tablespoons of the butter, the brown sugar and walnuts in a well-greased 8-inch square baking pan. Put in oven and turn oven on to 350 degrees (lower oven temperature to 325 if using a dark pan). When butter is melted, mix and distribute mixture evenly over bottom of pan and let cool. Sift flour, baking powder and salt together. In a medium-sized mixing bowl, beat the remaining butter with the sugar and egg until smooth and pale. Mix in cooled chocolate. Beat in the sifted flour mixture, alternating with the milk.

When smooth, pour into prepared pan and bake for 40 minutes, until top springs back when touched. Turn cake out onto wire rack to cool.

Per serving: 173 calories, 3 grams protein, 8 grams fat, 4 grams saturated fat, 24 grams carbohydrate, 1 gram fiber, 24 milligrams cholesterol, 130 milligrams sodium


Carol Price of Millersville, Pa., is looking for a recipe she has lost for bean soup. The original recipe was from a bag of Jack Rabbit brand dried beans.

Betty Mathias of New Windsor is looking for a recipe for an onion casserole that was published in the 2006 Farmer's Almanac.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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