Saturday, January 21, 2012

Chocolate Upside Down Cake Dutch Oven Recipe

By Matt Carter and Ted Buist

Rating: ***


3 Tbsp butter (or margarine) or oil
1 cup flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
5 tsp dry cocoa powder
1/2 cup milk
1 tsp vanilla
1 cup chopped pecans or walnuts (optional)
1 cup water
1/2 cup sugar
1/2 cup brown sugar
1/4 cup dry cocoa powder


Melt 3 Tbsp butter in dutch oven and swirl around to cover sides.

In zip-loc, mix the flour, sugar, baking powder, salt, and cocoa. (Could do this beforehand)

In a bowl, combine flour mix with milk and vanilla. Pour in melted butter from dutch oven. (Just take what pours out, leaving the oven well-coated.) Add nuts (if desired) and stir well.

Pour batter into dutch oven.
Mix sugar, brown sugar, and cocoa in a zip-loc. (Could prepare beforehand)
Sprinkle sugar over top of batter.
Pour 1 cup of water over batter.

Bake at 350 degrees for 30 minutes with more heat on top than under. Check for doneness by inserting toothpick or similar into center of cake - if it comes out clean, it is done.

When done, remove from heat and remove lid for about 5-10 minutes to cool. Then, put lid on and turn cake over onto lid. If all goes well, it will fall onto lid, but you may loosen the cake with a knife before flipping.

Serves 6

We did not know what to expect when choosing a decent recipe. The chocolate cake seemed like the best choice in the end. Mixing ingredients was easy enough, however, when we began cooking it, the coals weren’t quite hot enough. It took much longer to cook than the recipe said it would. Another thing we could have done was use a smaller dutch oven. We chose a larger one and found that our cake turned out thin. In the end the cake was quite tasty and anyone who has a dutch oven and some time on their hands should try it.

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