Fudge Nut Upside-Down Cake
A rich, indulgent upside-down cake featuring a fudgy chocolate topping, caramelized pecans, and a moist crumb, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Melt butter and stir in brown sugar and chopped pecans.
- Pour the mixture into the bottom of a greased 9-inch round cake pan.
- Cream the shortening and white sugar until light and fluffy.
- Add the egg yolk and beat well.
- Sift together cocoa, flour, baking powder, and salt.
- Add alternately with a mixture of milk and vanilla, beginning and ending with the dry ingredients.
- Beat the egg white until stiff peaks form.
- Gently fold the beaten egg white into the batter.
- Pour the batter over the pecan and sugar mixture in the pan.
- Bake at 350°F (175°C) for 30 minutes.
- Turn the cake out onto a cake plate while still hot.
- Serve warm, optionally with whipped cream.
Nutrition & Diet Analysis (per serving)
1091
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).