Chocolate Upside-down Cake and Cranberry Coffeecake
Hello, one and all.
I feel a bit compelled to add a couple of desserts to this recipe collection. One is completely decadent, the other less so. All in the name of balance.
Chocolate Upside-down Cake
Topping: Line a 8x8 inch pan with waxed paper. Sprinkle the nuts evenly over the bottom. Melt the choc chips in a double boiler. Beat in the rest of the stuff til smooth and spread over the nuts. Set aside.
Cake: Combine shortening,sugar, egg, and vanilla. Beat until creamy. Combine the dry stuff and add it alternately with the milk, beginning and ending with the dry ingredients. Spread the batter over the topping.
Bake at 350 for 35-40 minutes. Cool in pan for 5 minutes, invert onto plate, and take off the waxed paper.
Eat in small pieces.
Cranberry Coffeecake (though coffeecake for dessert is always good, too)
1 1/2 c fresh or frozen (thawed) cranberries
Arrange (that's what it says) cranberries in greased 8x8 inch pan. Sprinkle with 1/2 of the sugar mixed with the orange rind. Mix the rest of the stuff just til moistened - it's pretty stiff. Drop by spoonfuls onto the cranberries, spreading the batter evenly to the sides of the pan.
Bake at 400 til toothpick comes out clean (25 to 30 minutes) Immediately invert onto serving plate. Serve warm.
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