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Yield: Serves 6 - 1 slice per serving.
Recipes
Chocolate Upside Down Cake
| Nutrition Information | |
| Calories: | 270 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 140mg |
| Carbohydrates: | 61g |
| Dietary Fiber: | 1g |
| Sugars: | 22g |
| Protein: | 4g |
| Vitamin A: | 0iu (0%) |
| Vitamin C: | 0mg (0%) |
| Calcium: | 150mg (15%) |
| Iron: | 3.6mg (20%) |
1 cup all-purpose flour
2 teaspoons baking powder
2/3 cup granulated sugar
6 tablespoons cocoa powder
1/2 cup skim milk
1 teaspoon vanilla extract
1/2 cup brown sugar
1-1/2 cups boiling water
Preheat oven to 350º. Mix flour, baking powder, salt, granulated sugar and 2 tablespoons of the cocoa in a large bowl.
Add the skim milk and vanilla. Mix only until smooth, mixture will be very thick. Lightly spray a 1 quart glass baking dish with vegetable cooking oil spray. Spread mixture in evenly.
Sprinkle the top with the remaining cocoa powder and brown sugar. Pour the boiling water over all. DO NOT STIR.
Bake for 40 minutes. Allow to cool.
Serve warm, sauce side up.
Optional: Garnish each piece with fresh cut pears and strawberries.
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