Chocolate Nut Upside-Down Cake

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
1/4 cup	40g / 1.4oz	Brown sugar
2/3 cup	218g / 7.7oz	Light corn syrup
2/3 cup	157ml	Heavy cream
1 cup	146g / 5.1oz	Walnuts - coarsely chopped
		Cake
1 3/4 cups	109g / 3.8oz	Flour
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Butter or margarine - soft
1 1/2 cups	297g / 10oz	Sugar
2		Eggs - separated
3 oz	85g	Unsweetened chocolate - melt
1 teaspoon	5ml	Vanilla
1 cup	237ml	Milk

Recipe Instructions

Melt 2 tbs butter in small saucepan; stir in brown sugar. Heat until bubbly.

Stir in corn syrup and cream; heat, stirring constantly, just to boiling. Add nuts. Pour into a well greased 10" bundt pan. Set aside while preparing cake.

Preheat oven to 350F.

Sift flour, baking powder and salt. Mix butter and sugar until well combined. Add egg yolks, melted chocolate and vanilla; mix well. Add flour mix alternately with milk.

Beat egg whites until stiff; fold into cake. Spoon over nut mixture in pan.

Bake for 35-45 minutes or until tested done. Cool 15 minutes then remove from pan.

Source:
Susan Feniger and Mary Sue Milliken

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