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Sticky sweet, crunchy walnut
chocolate upside-down Bundt cake.
Chocolate
Walnut Upside Down Cake
- 1 3/4 cups sifted cake
flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup light corn syrup
- 1/2 cup plus 2
tablespoons butter or margarine, softened - divided use
- 1/4 cup light brown sugar,
firmly packed
- 1/4 cup whipping cream
- 1 cup chopped walnuts
- 3 (1-ounce) squares unsweetened
chocolate
- 1 1/2 cups granulated
sugar
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup milk
- Whipped cream or
sour cream
- Combine flour, baking
powder and salt in a small bowl; set aside.
- Combine corn syrup, 1/4
cup butter, brown sugar, and whipping cream in a small saucepan.
Cook over low heat, stirring constantly, just until mixture comes
to a simmer (do not boil). Remove from heat; stir in walnuts
(mixture will be thin). Pour into a well-greased 12-cup Bundt
pan. Set aside.
- Melt chocolate in top
of a double boiler over simmering water. Set aside.
- Cream remaining butter
at medium speed of an electric mixer until soft and creamy. Gradually
add sugar, beating at medium speed for 5 to 7 minutes. Add reserved
melted chocolate, egg yolks, and vanilla, beating well. Add the
reserved flour mixture alternately with the milk, beginning and
ending with the flour mixture, mixing at low speed just until
blended after each addition.
- Preheat oven to 350°F
(175°C).
- Beat egg whites in another
bowl at high speed until stiff peaks form. Gently fold into cake
batter.
- Spoon batter over walnut
mixture in pan.
- Bake for 45 minutes or
until a wooden pick inserted in center comes out clean. Loosen
cake from sides of pan, using a narrow spatula. Immediately invert
cake onto a serving plate.
- Serve warm with a dollop
of whipped cream or sour cream.
Makes 12 servings.
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