Upside-Down Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
  • Cake
  • ½ cup SACO Premium Cocoa
  • 1⅓ cup flour
  • 1¼ cup sugar, divided
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp Ultra-gel, modified food starch
  • ½ cup butter
  • 2 eggs
  • 1 tsp vanilla
  • ¾ cup water
  • Topping
  • ½ cup light brown sugar
  • ¼ cup butter
  • ⅔ cup pecans, chopped
  • ⅔ cup flaked coconut
  • ½ cup evaporated milk
  1. Cake
  2. Preheat oven to 350°F.
  3. Combine Saco Premium Baking Cocoa, flour, ½ cup sugar, baking soda, baking powder, salt, Saco Cultured Buttermilk Blend and Ultra-gel.
  4. Stir with a wire whip to combine thoroughly and set aside.
  5. Cream together butter and ¾ cup sugar until light and fluffy, add eggs one at a time, beat well, add vanilla.
  6. Alternately combine flour mixture with butter mixture adding enough water to blend.
  7. Pour cake batter into prepared bundt pan with the brown sugar, butter, nuts and coconut topping. Bake for 40 - 45 minutes or until inserted cake tester comes out clean.
  8. Cool in pan for 5 minutes, loosen sides with spatula.
  9. Invert onto flat serving plate.
  10. Serve warm or cold with topping or ice cream if desired.
  11. Topping
  12. Melt butter in the bottom of a bundt pan, stir in brown sugar.
  13. Sprinkle pecans and coconut over sugar mixture, then sprinkle with evaporated milk.
  14. Set aside.
Nutrition Information
Calories: 281 Fat: 15g Saturated fat: 8g Trans fat: 0g Carbohydrates: 36g Sugar: 25g Sodium: 222mg Fiber: 2g Protein: 4g Cholesterol: 49mg
Recipe by SacoFoods at