Off The Wagon

Today is Texas Tuesday… and tomorrow is National Chocolate Cake Day! Sooooo…

January 26, 2016

cake2

Today is Texas Tuesday… and tomorrow is National Chocolate Cake Day! So, let’s make a chocolate cake!

Not just any old chocolate cake but a Chocolate Upside Down Cake. I had never heard of such a thing and had definitely never tasted one until I stumbled upon this beauty in Ms Koock’s The Texas Cookbook.

The Chocolate Upside Down Cake is in the Houston section of The Texas Cookbook. Ms Koock was talking about a group of Episcopalian church ladies that would get together and do needlework every Wednesday night. Making the most beautiful aprons, tiny stuffed animals, petit point chair bottoms and all sorts of felt toys. They would each bring a dish to enjoy while they chatted and sewed. This is one of their recipes.

The book itself was published in 1965 so the recipe is sure to have been from years before that. I made a few changes on ingredients and cut the bake time by half… as we know, without doubt, that the ovens have changed in the past 60 years!

This recipe also gave me the opportunity to use this amazing platter that my dear cousin made me a few years ago. She is an excellent ceramicist and clearly knows my style.

plate

Upside Down Chocolate Cake

Recipe:

bottom layer

4 Tbs butter, melted and cooled

1/4 cup dark brown sugar

3/4 cup light corn syrup

1 cup chopped pecans

Mix well and pour into bottom of a 9×12 greased cake pan. Then prepare cake mix.

1ingredients

cake batter

6 Tbs softened butter

1 1/4 cups sugar

4 oz unsweetened chocolate

2 egg yolks

2 egg whites

2 cups flour

2 tsp baking powder

1 1/2 cups milk

2ingredients

Cream butter and sugar. Melt chocolate in glass bowl over boiling water and remove from heat. Beat egg yolks and add to melted chocolate. Mix flour and baking powder. Add dry ingredients to chocolate mixture, alternating with milk. Beat egg whites stiff and fold into butter and sugar mixture. Combine both mixtures and pour over pecan filling. Bake 25-30 minutes or until baked through. Let sit for 1-2 minutes and then invert onto serving platter. Eat warm!

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Do not be scared!!! I literally thought it was going to turn out terrible a few times throughout this process. It is such an old recipe which may cause you to question the steps but believe me, the end result is amazing! The cake is deliciously moist and chocolatey and the “goo” is sort of a mix between a chewy praline and a pecan pie filling.

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Good luck and Happy National Chocolate Cake Day!!!… tomorrow

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