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Hot Fudge Upside-down Cake

Elizabeth Church
Lucy and Elinor Barker

  • 1 cup flour
  • 2 tsp baking powder
  • ¾ cup white sugar
  • ¼ tsp salt
  • 3 Tbsp cocoa
  • ½ cup milk

  • 4 Tbsp melted butter

  • 1 tsp vanilla extract

  • ¾ cup firmly packed dark brown sugar
  • ¼ cup white sugar
  • ¼ cup cocoa
  • 1 ¾ cups very hot water

Preheat oven to 350°F. Whisk together flour, baking powder, ¾ cup white sugar, salt and 3 tablespoons cocoa. Add milk, butter and vanilla, stirring until mixture is smooth, dark and well blended. Pour into a 9 inch square ungreased pan.

In a small bowl, whisk together brown sugar, ¼ cup white sugar and ¼ cup cocoa. Sprinkle evenly over batter. Pour hot water over batter, but do not stir. Bake for 40 minutes. Mixture forms both a cake and a sauce in the pan. Cool for 15 minutes before serving.