Chocolate Upside Down Cake
3/4 cup sugar
2 TBL butter
1 cup flour
2 tsp baking powder
1/2 cup milk
1 tsp vanilla
Cream the sugar and butter, sift the flour w/ the baking powder and add alternately with the milk and vanilla. Pour batter into an 8 x 8 ungreased pan.
1/2 cup sugar
1/2 cup brown sugar
3 TBL cocoa
1 cup water
Mix the sugar, brown sugar, and cocoa. Sprinkle over the cake batter. Pour the water over top. DO NOT STIR. Bake 350* for 45 min.
The cake will rise to the top and will be floating on a thick rich fudge sauce. Serve warm topped with ice cream.
If you have any left over, when cool the fudge sauce turns to a pudding consistency.
You can double this recipe using a 9 x 13 pan.
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