Fudge Nut Upside-Down Cake Recipe

Name: Fudge Nut Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. butter or margarine; 3 Tbsp. brown sugar; 1 c. chopped pecans; 2 Tbsp. Crisco; 1 c. white sugar; 1 egg, separated; 3 Tbsp. cocoa; 1 c. sifted flour; 1 tsp. baking powder; dash of salt; 3/4 c. milk; 1 tsp. vanilla

Servings: persons

3 Tbsp. butter or margarine
3 Tbsp. brown sugar
1 c. chopped pecans
2 Tbsp. Crisco
1 c. white sugar
1 egg, separated
3 Tbsp. cocoa
1 c. sifted flour
1 tsp. baking powder
dash of salt
3/4 c. milk
1 tsp. vanilla

1
Melt butter and stir in brown sugar and pecans.
2
Put in bottom of a greased 9-inch round cake pan.
3
Cream Crisco and sugar.
4
Add unbeaten egg yolk.
5
Sift together cocoa, flour, baking powder and salt.
6
Add alternately with a mixture of milk and vanilla.
7
Beat egg white until stiff.
8
Fold in egg white.
9
Pour on top of sugar and pecan mixture.
10
Bake 30 minutes at 350u00b0.
11
Turn out on cake plate while hot.
12
Serve with whipped cream.

1077

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tbsp. butter or margarine, 3 Tbsp. brown sugar, 1 c. chopped pecans, 2 Tbsp. Crisco, and more.

Yes, Fudge Nut Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fudge Nut Upside-Down Cake

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