CHOCOLATE UPSIDE DOWN CAKE

I collect old recipe boxes. I am always on the look out when I browse antique stores. In one of those boxes I found this scrap of a recipe that was for Chocolate Upside down cake. If you turn it over it appears to be a flyer or insert from Pyrex.

This cake was amazing! It doesn't rise a lot and is almost torte like, but the cake is light and fluffy. It is super rich and makes it's own icing!  It is best served warm. I can also see a bunch of variations such as espresso powder, white chocolate...

CHOCOLATE UPSIDE DOWN CAKE
1 1/4 cups cake flour
3/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 ounce square bittersweet chocolate
2 tablespoons butter
1/2 cup milk
1 teaspoon vanilla
1/2 cup broken nut meats (I used HEATH English Toffee Bits)

• Preheat oven to 350 degrees.
• Sift together the flour, sugar, baking powder and salt.
• Melt together the butter and chocolate together until smooth.
• Fold together the chocolate mixture into the flour mixture with the nut meats.
• Pour into a well greased deep 9 inch baking pan.

2 tablespoons cocoa
1/2 cup brown sugar
1/2 cup sugar

• Mix together the cocoa, sugar and brown sugar until well blended.
• Sprinkle over cake evenly.

1 cup boiling water

• Pour boiling water slowly over the sugar layer.
• Bake 1 hour.
• Cool 5 minutes.
• Invert carefully to serving platter.