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Chocolate Upside Down Cake
A buttery yellow cake flavored with pecan whiskey and topped with a dark, fudge frosting that is baked right on top. This is a quick, easy cake that is just as delicious as it sounds.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
- 1/2 cup chopped pecans
- 2 ounces of bittersweet chocolate
- 1 1/3 cups (1 can ) sweetened condensed milk
- 1 1/2 cups cake flour
- 1/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 tablespoons pecan whiskey (I used Pie Hole Pecan Whiskey), may be omitted if desired
- 1/2 cup milk
Preheat the oven to 350F.
Spray a 9 inch, high sided cake pan with cooking spray.
Cover the bottom with a parchment circle and spray again.
Sprinkle with the chopped pecans.
Pour the sweetened condensed milk in a microwave safe bowl.
Add the chocolate.
Microwave for 30 seconds, stir, and then microwave a few more seconds until the chocolate is melted.
Stir the mixture to make it smooth and carefully pour over the pecans in the cake pan.
Add the butter and sugar to the bowl of a mixer.
Beat until light and fluffy.
Add the eggs, one at a time.
Add the vanilla and pecan whiskey -- beat thoroughly.
Mix the flour with the salt and baking powder.
Add the flour and milk alternately to the butter mixture beginning and ending with the flour.
Spoon the batter over the top of the chocolate.
Bake for 35 minutes, or until a toothpick pushed in the center comes out clean.
Do not overbake.
When cake is done remove from the oven and let stand for a few minutes.
Run a knife around the edge of the cake to loosen it from the pan.
Place a cake plate over the cake pan and then invert to remove the cake.