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    Upside Down- Chocolate Nut Cake

    Source of Recipe

    Maggie Dea Viken

    List of Ingredients

    • 3 T. unsalted butter
    • 1/3 C. brown sugar
    • 1 T. water
    • 1 1/2 C. pecans or walnuts, chopped
    • 1 oz. unsweetened chocolate, melted and warm
    • 1/2 C. vegetable shortening
    • 1 1/4 C. super fine sugar
    • 2 jumbo eggs
    • 1 3/4 C. unbleached flour
    • 3/4 tsp. baking soda
    • 1 tsp. sea salt
    • 1 C. buttermilk
    • whipped cream


    1. In the bottom of a 9 inch cake pan melt butter and dissolve in brown sugar and water. Sprinkle chopped nuts and gently pat down.

    2. Cream shortening and sugar. Add eggs, one at a time beating well after each egg. Add melted chocolate. Sift together flour, baking soda and salt. Add to creamed mixture alernating with buttermilk. Gently pour over nuts. Bake at 350 degrees F. for about 50 minutes. Cake will pick test done. Let cool about 5 minutes and turn out onto a serving plate. Serve topped with whipped cream.




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