This is also called Chocolate Upside Down Cake, because it can be turned out-- duh --upside down. It's good served with whipped cream or vanilla ice cream.
INGREDIENTS (for 1 servings):
- 3/4 cup white sugar
- 2 tablespoons butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups strong brewed coffee, boiling
PREPARATION:
Cream together 3/4 cup sugar and butter. Add the milk and vanilla and mix. Sift together the flour, salt, baking powder, and 3 tablespoons cocoa, and add to the mixture.
Spread into a greased 9 x 9 inch pan. The batter will be thick.
Combine 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Sprinkle this over the batter.
Finally, pour 1 1/4 cups boiling double strength coffee or water evenly over all. Bake at 350 degrees F (175 degrees C) to 375 degrees F (190 degrees C) for 30 minutes. Serves 6 to 8.