Upside Down Red Velvet Pudding Cakes Recipes

COTTAGE PUDDING - UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
• Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

UPSIDE-DOWN RED VELVET PUDDING CAKES

Steps:

• Filling-in a small saucepan, combine chocolate chips, cream, and 1 tablespoon butter.
• Cook and stir over low heat until chocolate is melted.
• Transfer mixture to a small bowl.
• Cool for 15 minutes, stirring occasionally.
• Cover and freeze about 1 hour or until fudge-like in consistency.
• Meanwhile, allow 1/4 cup butter and egg to stand at room temperature for 30 minutes.
• Preheat oven to 375°.
• Coat eight 6-ounce custard cups or ramekins with cooking spray; arrange in a 15 x 10 inch baking pan.
• In a small bowl, stir together the flour, cocoa powder, and salt; set aside.
• In a medium bowl, beat the 1/4 cup butter with an electric mixer on med-high speed for 30 seconds.
• Gradually add sugar, beating on medium speed until combined.
• Beat on medium speed for 2 minutes more, scraping side of bowl occasionally.
• Beat in egg, food coloring, and vanilla.
• Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
• In a small bowl, combine baking soda and vinegar; stir into batter.
• Divide half the batter among the prepared custard cups.
• Divide filling into eight portions.
• Working quickly, use your hands to roll each portion into a ball.
• Place a ball of filling on top of the batter in each custard cup; do not allow the filling to touch sides of cups.
• Spoon the remaining batter into custard cups.
• Bake for about 20 minutes or until tops spring back when lightly touched.
• Remove from oven; let stand for 10 minutes.
• Using a knife, loosen cakes from side of cups; invert onto dessert plates.
• Spoon any filling remaining in cups on top of cakes.
• Garnish with chocolate curls.