Miniature chocolate chips are added to the cake batter before it’s poured over a layer of nuts and coconut. After baking, invert onto a platter and sprinkle a few more chocolate chips over the topping. Let stand about 30 minutes before slicing.
- * 3 tablespoons butter
- * 1/2 cup packed brown sugar
- * 4 teaspoons water
- * 1/2 cup coconut
- * 1/2 cup coarsely chopped pecans
- * 1 cup all-purpose flour
- * 2/3 cup granulated sugar
- * 1/2 cup unsweetened cocoa powder
- * 1/4 cup packed brown sugar
- * 2 teaspoons baking powder
- * 1/2 cup milk
- * 2 eggs
- * 1 teaspoon vanilla
- * 3/4 cup miniature semisweet chocolate pieces
Caramelized pecans, walnuts, and macadamia nuts are placed into the pan before the batter is poured over — giving this cake its “upside-down” name.
- * 1/4 cup butter
- * 1/4 cup packed dark brown sugar
- * 2/3 cup light-colored corn syrup
- * 1/4 cup whipping cream
- * 1/2 cup chopped pecans
- * 1/2 cup chopped walnuts
- * 1/2 cup chopped macadamia nuts
- * 1-1/3 cups all-purpose flour
- * 1/3 cup unsweetened cocoa powder
- * 1 teaspoon baking powder
- * 1/2 teaspoon baking soda
- * 1 cup granulated sugar
- * 2 eggs
- * 1 teaspoon vanilla
- * 2/3 cup milk
This recipe, originally made in 1952, has been perfected over the years. We think you’ll agree that this version is the moistest, richest, “chocolatiest” cake ever. And, of the many ways to frost it, we vote for our classic Chocolate-Sour Cream Frosting.
- * 3 eggs
- * 2 cups all-purpose flour
- * 3/4 cup unsweetened cocoa powder
- * 1 teaspoon baking soda
- * 3/4 teaspoon baking powder
- * 1/2 teaspoon salt
- * 2 cups sugar
- * 2 teaspoons vanilla
- * 1-1/2 cups milk
When lush, creamy dishes seem a little over the top but you’re in the mood for something special, consider adding the crunch and crackle of crisp phyllo layers to the mix. We’ve used these sheets of paper-thin Greek pastry to add structure to a honeyed mix of nuts and chocolate.
- * 3 tablespoons honey
- * 1 tablespoon cornstarch
- * 1 cup half-and-half or light cream
- * 2 beaten egg yolks
- * 1 cup ground pecans
- * 4 teaspoons granulated sugar
- * 1 tablespoon butter or margarine
- * 3/4 cup sifted powdered sugar
- * 1/2 teaspoon vanilla
- * 2 to 3 teaspoons hot water
- * Cocoa powder
- * 1/2 cup whipping cream
- * 1/2 teaspoon vanilla
Makes 8 servings
Prep: 25 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour
- * Nonstick cooking spray
- * 1/2 cup water
- * 2 tablespoons butter or margarine
- * 1/2 cup all-purpose flour
- * 2 eggs
- * 1 4-serving-size package instant chocolate pudding mix or reduced-calorie regular chocolate pudding mix
- * 2 cups fat-free milk
- * 1/8 teaspoon peppermint extract
- * Sifted powdered sugar
- * 1 tablespoon water
- * 1 teaspoon vanilla
This dish comes out golden, chewy and crunchy on the sides and creamy in the middle," says longtime mac-and-cheese maker Barbara Henry. "It’s positively addictive, and anybody can make it.
- pasta shells or corkscrews
- eggs
- milk
- * 1 cup whole blanched almonds
- * 1/2 cup sugar
- * 2 tablespoons butter
- * 1/2 teaspoon vanilla extract
- * 3/4 teaspoon salt
Prep: 25 min.
Bake: 35 min.
- * 3/4 cup pure maple syrup or maple-flavored syrup
- * 1/2 cup granulated sugar
- * 1/2 cup packed brown sugar
- * 1/2 cup milk
- * 1 teaspoon vanilla
- * 1 cup flaked coconut
- * 3/4 cup rolled oats
- * 1/2 cup chopped walnuts
- * Pastry for Single-Crust Pie*
- • 1 pkg. yellow cake mix
- • 1 cup peanut butter
- • 1/2 cup packed brown sugar
- • 1 cup water
- • 3 eggs
- • 1/4 cup vegetable oil
- • 1/3 cup semi-sweet chocolate chips
- • 1/3 cup peanut butter flavored chips
- • 1 cup chopped peanuts