#3081 - Chocolate Upside Down Cake

(by Becky Lynn Mohr - friend)

2 cups flour
1 1/2 cups white sugar
1 tsp. salt
2 TBSP Hershey's cocoa
4 tsp. baking powder
4 TBSP softened butter
2 tsp. vanilla
1 1/2 cups milk
1/2 cup chopped walnuts (optional)
Topping: 1 1/2 cups Domino's dark brown sugar (packed); 1/2 cup white sugar; 1/2 cup Hershey's cocoa; 2 cups hot water

In a mixer add 1 1/2 cups white sugar and butter--beat. Add salt, baking powder and vanilla--beat. Add milk and 2 TBSP cocoa--beat. Slowly add flour--beat. Add chopped walnuts--beat. Pour batter into a greased and floured 9 x 13 cake pan--set aside. Topping: in a bowl and brown sugar, 1/2 cup white sugar and 1/2 cup cocoa--stir until mixed. Sprinkle the sugar mixture evenly over the top of the batter in the cake pan. Slowly pour the 2 cups of hot water evenly over the whole top of the batter. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Loosen edges of cake and invert it on to a cake plate.