The other day I made a pineapple upside-down cake.

I used the last box of yellow cake mix.

I have a plethora of chocolate cake mixes.

I was wondering what I could add to make a XXXXX upside-down chocolate cake.

Ideas?

TIA

Dimitri

"Dimitri" > wrote in message
...
> The other day I made a pineapple upside-down cake.
>
> I used the last box of yellow cake mix.
>
> I have a plethora of chocolate cake mixes.
>
> I was wondering what I could add to make a XXXXX upside-down chocolate
> cake.
>
> Ideas?


Canned cherries.

Paul

Dimitri wrote:
> The other day I made a pineapple upside-down cake.
>
> I used the last box of yellow cake mix.
>
> I have a plethora of chocolate cake mixes.
>
> I was wondering what I could add to make a XXXXX upside-down chocolate
> cake.
>
> Ideas?


Pears and chocolate are a good combination.

For many years my godmother baked a from-scratch chocolate cake for my
birthday with raspberry jam between the layers and a cream cheese icing.
It was wonderful.

If you make chocolate cake with leftover cold coffee instead of
water, it tastes less sweet and more interesting.

gloria p

On Tue, 05 Oct 2010 20:18:43 -0600, "gloria.p" >
wrote:

>Dimitri wrote:
>> The other day I made a pineapple upside-down cake.
>>
>> I used the last box of yellow cake mix.
>>
>> I have a plethora of chocolate cake mixes.
>>
>> I was wondering what I could add to make a XXXXX upside-down chocolate
>> cake.
>>
>> Ideas?
>
>
>Pears and chocolate are a good combination.

Would taste kinda okay but I'd not call that combination good.

Raspberry preserve strussel is good with chocolate.

So is orange marmalade with ground toasted hazel nuts.

Drink enough chocolate black russians and and your head will be
upsidedown. LOL

On Wed, 06 Oct 2010 00:29:07 GMT, Wayne Boatwright
> wrote:

> Also good with a gingerbread upside down cake.

I haven't made that combo yet, but I have made your gingerbread recipe
to stand alone and it was absolutely awesome!


--

Never trust a dog to watch your food.

On Tue, 5 Oct 2010 17:21:59 -0700, "Dimitri" >
wrote:

> I was wondering what I could add to make a XXXXX upside-down chocolate cake.

Would cherry or peaches appeal to you?

--

Never trust a dog to watch your food.

Dimitri wrote:

> The other day I made a pineapple upside-down cake.
>
> I used the last box of yellow cake mix.
>
> I have a plethora of chocolate cake mixes.
>
> I was wondering what I could add to make a XXXXX upside-down chocolate
> cake.
>
> Ideas?

My first choice would be orange slices: Cut the peel and pith from oranges
(as if you were going to make supremes), then cut them crosswise into
slices. They should be about as thick as the pineapple slices you used for
the other upside-down cake. As you encounter pits, just push them out and
discard them.

Beyond that, sour cherries or raspberries would be good. Canned or
reconstituted dried apricots would be good. Halved figs would be good,
especially if you sprinkled raw sugar onto the pan before putting the figs
in. A mixture of plumped raisins and candied ginger sounds good to me, but
I've never tried it. Bing cherries would be pretty good, especially if you
flambéed individual portions with cognac when serving (making it kind of a
chocolate Cherries Jubilee upside-down cake).

Bob

Christine wrote:

>>> Pears and chocolate are a good combination.
>>
>> Would taste kinda okay but I'd not call that combination good.
>
> There is a classic French dessert which combines pears and chocolate.
> Poire Helene, I think the name is. I haven't had it personally, but
> it has always looked wonderful.
> And I have heard that it is great.

You are correct about the name and also about it being great. My version
uses a rectangular puff-pastry shell to hold two poached pear halves with
pastry cream, the chocolate sauce, and whipped cream garnished with
chocolate shavings.

Bob

On Oct 5, 7:21*pm, "Dimitri" > wrote:
> The other day I made a pineapple upside-down cake.
>
> I used the last box of yellow cake mix.
>
> I have a plethora of chocolate cake mixes.
>
> I was wondering what I could add to make a XXXXX upside-down chocolate cake.
>
> Ideas?
>
> TIA
>
> Dimitri

Cherries, raspberries, or strawberries? You could use the same type
of butter/brown sugar mix, although maybe not as much of it as you do
with pineapple. Chocolate and orange go really well together. You
could use bananas with the brown sugar/butter. The cake mix box has
other ideas, but probably not upside down cake ideas. Speaking from
experience, chocolate and lemon really don't go together very
well. ;-)

N.

On 10/5/2010 10:16 PM, Paul M. Cook wrote:
> > wrote in message
> ...
>> The other day I made a pineapple upside-down cake.
>>
>> I used the last box of yellow cake mix.
>>
>> I have a plethora of chocolate cake mixes.
>>
>> I was wondering what I could add to make a XXXXX upside-down chocolate
>> cake.
>>
>> Ideas?
>
>
> Canned cherries.
>
> Paul

Yeah, the cherry thing sounds great! Cherries and chocolate
go really well. Like in Black Forest Cake! The pear idea also
sounded good but I think cherries are better with chocolate.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Mr. Bill" > wrote in message
...
> On Tue, 5 Oct 2010 17:21:59 -0700, "Dimitri" >
> wrote:
>
>>I was wondering what I could add to make a XXXXX upside-down chocolate
>>cake.
>>
>>Ideas?
>
> Dimtri.. over the years, .you had added exceptional ideas about
> cooking, roasting and baking.

Thanks


> Was this question a joke?


No it was not as joke - strawberries came to mind but they don't cook well.
I think the same may be true of Raspberries. I have had a brain freeze
looking for a fruit that will hold up under heat and goes well with
chocolate. The advantage to the pineapple is the contrast of the "sour" of
the pineapple complimented by the butter/brown sugar mixture.

Dimitri

On Oct 5, 5:21*pm, "Dimitri" > wrote:
> The other day I made a pineapple upside-down cake.
>
> I used the last box of yellow cake mix.
>
> I have a plethora of chocolate cake mixes.
>
> I was wondering what I could add to make a XXXXX upside-down chocolate cake.
>
> Ideas?
>
> TIA
>
> Dimitri

Try shredded coconut instead of the pineapple. Mix a lot of raspberry
jam with melted butter and a little brown sugar and put that down on
top of the coconut. Then add the chocolate cake and bake.

Susan B.

On Wed, 6 Oct 2010 02:12:57 -0700, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>>>> Pears and chocolate are a good combination.
>>>
>>> Would taste kinda okay but I'd not call that combination good.
>>
>> There is a classic French dessert which combines pears and chocolate.
>> Poire Helene, I think the name is. I haven't had it personally, but
>> it has always looked wonderful.
>> And I have heard that it is great.
>
>You are correct about the name and also about it being great. My version
>uses a rectangular puff-pastry shell to hold two poached pear halves with
>pastry cream, the chocolate sauce, and whipped cream garnished with
>chocolate shavings.
>
>Bob

I'd not call that pears with upside down chocolate cake, there the
chocolate is merely a garnish, mostly for the cream, not the pears...
chocolate is used to garnish a plethora of dishes, mostly for visual
effect. Those pears are tasty because they are poached in heavy syrup
and all fruit tastes good with cream... one can dump canned pears on a
hunk of pound cake and smother it with reddi wip and it'd be just as
tasty without the chocolate... a sprig of mint would suffice. Were
the chocolate garnish omitted from that dish it wouldn't be missed
unless it was dark chocolate covered candied ginger. LOL

http://en.wikipedia.org/wiki/Poire_b...C3%A9l%C3%A8ne

"Dimitri" > wrote in message
...
> The other day I made a pineapple upside-down cake.
>
> I used the last box of yellow cake mix.
>
> I have a plethora of chocolate cake mixes.
>
> I was wondering what I could add to make a XXXXX upside-down chocolate
> cake.
>
> Ideas?

Someone already mentioned cherries, which is what lept to my mind. So I will
seque, and say that I have made pineapple upside-down cake using spice cake
mix rather than yellow, and found it to be quite good.




Brian
--
Day 609 of the "no grouchy usenet posts" project.

On 10/5/2010 7:21 PM, Dimitri wrote:
> The other day I made a pineapple upside-down cake.
>
> I used the last box of yellow cake mix.
>
> I have a plethora of chocolate cake mixes.
>
> I was wondering what I could add to make a XXXXX upside-down chocolate
> cake.
>
> Ideas?
>
> TIA
>
> Dimitri

Sorry, I can not help, but I do have a wonderful recipe for chocolate
biscotti. I made them for a chocolate exchange and they disappeared
quick, everybody seemed to like them.

Biscotti

1 box cake mix
1 stick butter, melted
2 large eggs
1 cup flour
1 cup nuts, coarsely chopped (optional)

Preheat oven to 350. Line a baking sheet with parchment paper and set
aside. Add all the ingredients to the mixing bowl and blend for about
1/2 minute; scrape the bottom and sides of the bowl. Blend until the
mixture forms a ball.

Dump the contents on the counter and shape the dough into two balls, you
do not have to flour the counter. Roll each ball into a log about 12"
long. Place both logs on the parchment lined baking sheet and flatten
each log with your hand until it is about 3" wide. Bake for 33-35 minutes.

Allow the logs to cool for 10 minutes. Reduce oven temp to 300 degrees.
Using a serrated knife, slice the logs on a diagonal about 1/2" to 5/8"
apart. Lay slices on the baking sheet, that is already covered with
parchment paper, and cook for 20-25 minutes. Turn off oven and allow
them to remain in the oven for 30 minutes. Remove, allow to cool then
store in an airtight container.

Note: You can use a chocolate cake, yellow cake or any other flavor. You
can use toasted walnuts, almonds, pecans, macadamia nuts, etc. (toast
nuts in a 350 degree oven for 6-7 minutes). You can add 1 teaspoon
almond extract to the dough. Using yellow cake mix, you can add 1/2 cup
flaked coconut and 1 teaspoon coconut extract. There are plenty of
variations, just use your imagination. Have fun. :-)

On Wed, 6 Oct 2010 10:56:29 +0100, Janet > wrote:

>In article >, Brooklyn1
>says...
>>
>> On Tue, 05 Oct 2010 20:18:43 -0600, "gloria.p" >
>> wrote:
>>
>> >Dimitri wrote:
>> >> The other day I made a pineapple upside-down cake.
>> >>
>> >> I used the last box of yellow cake mix.
>> >>
>> >> I have a plethora of chocolate cake mixes.
>> >>
>> >> I was wondering what I could add to make a XXXXX upside-down chocolate
>> >> cake.
>> >>
>> >> Ideas?
>> >
>> >
>> >Pears and chocolate are a good combination.
>>
>> Would taste kinda okay but I'd not call that combination good.
>
> I've eaten pear-choc cake pudding, and it is very good. A good
>contrast of textures and combination of flavours.

Something a 2 year old would like.

> Poached pears with chocolate sauce is another classic.
> Dark chocolate , not a sweet milk choc.
> Janet

Sorry, but the flavor of pear is too delicate, chocolate would totally
drown out the pear flavor and the pear wouldn't enhance chocolate one
iota... even famous chocolatiers don't make chocolate covered pear as
a selection, can't think of one chocolate candy bar that contains
pear. Just because some goof dreamed up dousing a pear with chocolate
sauce in no way vaccinates it from TIAD. Pear and chocolate in no way
compliment each other. Poached pear goes well floating in
champagne, not chocolate syrup. Pear doesn't go well baked into any
cake I can think of except cheesecake.

Could omit the ginger and use 'nilla wafers:
http://find.myrecipes.com/recipes/re... 000001875582

Christine Dabney wrote:
> On Wed, 06 Oct 2010 16:38:02 -0400, Brooklyn1 <Gravesend1> wrote:
>
>
>>On Wed, 6 Oct 2010 02:12:57 -0700, "Bob Terwilliger"
> wrote:
>>
>>
>>>Christine wrote:
>>>
>>>
>>>>>>Pears and chocolate are a good combination.
>>>>>
>>>>>Would taste kinda okay but I'd not call that combination good.
>>>>
>>>>There is a classic French dessert which combines pears and chocolate.
>>>>Poire Helene, I think the name is. I haven't had it personally, but
>>>>it has always looked wonderful.
>>>>And I have heard that it is great.
>>>
>>>You are correct about the name and also about it being great. My version
>>>uses a rectangular puff-pastry shell to hold two poached pear halves with
>>>pastry cream, the chocolate sauce, and whipped cream garnished with
>>>chocolate shavings.
>>>
>>>Bob
>>

A bit of chocolate sauce on a plate with a couple halves of wine or pear
brandy (poir william) poached pears and garnished with a good quantity
of thin slices or shaved chocolate is very nice (though im almost
addicted to pears and cheddar cheese

I have seen pictures of this chocolate and poached pear dish where the
chocolate is molded to realistically resemble leaves and stems of
chocolate.

There's also an apple upside down cake that is so good i can only
imagine a really good upside down chocolate and pear cake would be
excellent. Knowing me i will probly get some port in there, But while i
have made the upside down apple cake many times i had never thought of
upside down chocolate pear cake.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Brooklyn1" <Gravesend1> wrote in message
...
> On Tue, 05 Oct 2010 20:18:43 -0600, "gloria.p" >
> wrote:
>
>>Dimitri wrote:

> Drink enough chocolate black russians and and your head will be
> upsidedown. LOL



:-) just skip the Kailua.

Dimitri

"Dimitri" wrote:
>"Mr. Bill" wrote"
>>"Dimitri" wrote:
>>
>>>I was wondering what I could add to make a XXXXX upside-down chocolate
>>>cake. Ideas?
>>
>> Dimtri.. over the years, .you had added exceptional ideas about
>> cooking, roasting and baking.
>
>Thanks
>
>> Was this question a joke?
>
>No it was not a joke - strawberries came to mind but they don't cook well.
>I think the same may be true of Raspberries. I have had a brain freeze
>looking for a fruit that will hold up under heat and goes well with
>chocolate. The advantage to the pineapple is the contrast of the "sour" of
>the pineapple complimented by the butter/brown sugar mixture.

My grandmother used to make a chocolate cake topped with brandy
maserated pitted prunes (sometimes slivervitz), no reason it can't be
made with the prunes on the bottom a la upside down. Prunes and
chocolate is an excellent combination, there are plenty of chocolate
prune cake recipes on the net, I like this one
http://www.foodster.net/2005/12/chocolate_prune.html and it can easily
be converted to upside down... instead of the brown sugar used with
pineapple I'd make up a buttery struessel, and instead of the
marachinno cherry halves I'd use dried apricot halves (also plumped
with spirits). I'm sure you can use box cake. Dried fruit is
excellent for baking... and today freeze dried fruit is readily
available.

This'll work better than fresh, fresh are too juicy:
http://store.honeyvillegrain.com/fre...erriescan.aspx

Blueberries go well with chocolate:
http://store.honeyvillegrain.com/fre...erriescan.aspx

Right side up or upside down this'll definitely work with chocolate
cake:
http://www.joyofbaking.com/BlueberryCake.html

There's another chocolate cake recipe I can make upside down style but
I'm not going there or some minnie soda meanie will pound me into the
dirt upside down! Okay... hint, it starts with a B. Now I know I'm
gonna get it. LOL

This works
http://www.marthastewart.com/recipe/...side-down-cake

I was thinking what goes better with chocolate than peanuts when
chocolate beer nuts upside down cake popped into my head... and then I
found this... up/down, who gives a rat's b-hind, for all I care yoose
can serve me this one sideways:
http://cullyskitchen.com/chocolate-p...r-cake-recipe/

In article >,
"Dimitri" > wrote:

> The other day I made a pineapple upside-down cake.
>
> I used the last box of yellow cake mix.
>
> I have a plethora of chocolate cake mixes.
>
> I was wondering what I could add to make a XXXXX upside-down chocolate cake.
>
> Ideas?
>
> TIA
>
> Dimitri

A can of cherry pie filling?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

On Tue, 05 Oct 2010 21:29:58 -0600, Christine Dabney
> arranged random neurons and said:

>On Tue, 05 Oct 2010 23:27:04 -0400, Brooklyn1 <Gravesend1> wrote:
>
>>On Tue, 05 Oct 2010 20:18:43 -0600, "gloria.p" >
>>wrote:
>
>>>Pears and chocolate are a good combination.
>>
>>Would taste kinda okay but I'd not call that combination good.
>
>There is a classic French dessert which combines pears and chocolate.
>Poire Helene, I think the name is. I haven't had it personally, but
>it has always looked wonderful.
>And I have heard that it is great.

Glad to see this post, as I had completely forgotten about a really
nice and elegant looking dessert I used to make...and will revive at
my next opportunity (I am a bit more generous with the chocolate and
think it's an improvement):

@@@@@ Now You're Cooking! Export Format

Poached Pears In Phyllo With Chocolate Sauce

desserts

3 cups water
1 cup fruity white wine
1/4 cup sugar
6 Comice or Bosc pears; cored and peeled,
; stems intact
1 pound phyllo dough; thawed
1/4 pound butter; melted
chocolate syrup

Preheat oven to 400°F. In a medium saucepan, bring the water, wine and
sugar to a boil. Carefully place pears upright in the water-wine-sugar
mixture and boil gently, covered, for 10 mins. Remove from the liquid
and set aside.

Fold a sheet of phyllo to make a square. Brush with butter and add 2
more layers of phyllo in the same shape and brush again with butter.
Place a cooked pear in the center of the phyllo.

Butter your hands and gather the phyllo up around the pear. The butter
will act like glue and hold the phyllo together. Carefully place the
pear packets on a cookie sheet, sides not touching, and continue with
the remaining phyllo and pears.

Bake for 20 mins, then set aside in the refrigerator until serving
time. Just before serving, pour a pool of chocolate syrup slightly off
center on each dessert plate and carefully place a pear in the center
of each plate, overlapping the sauce.

Notes: The Denver Post

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

> Nancy2 wrote:
>> Gingerbread Topping by Ella Taylor (my grandmother)
>>
>> Mix a recipe of gingerbread that bakes in an 8" x 8" pan. Grease pan
>> thoroughly.
>>
>> Melt 4 T. butter in the baking pan. Add 1 C. light molasses, and 1/2
>> C. raisins, and heat slowly until hot.
>>
>> Arrange about 2-3 sliced, peeled and cored applies in the bottom of
>> the pan, covering the sauce in the bottom. Pour gingerbread batter on
>> the top. Bake at 350 deg. F. for 50 minutes. Serve with whipped
>> cream or ice cream, if desired. Serves 9.
>>
>> N.

Three cheers for your Grandmother, Nancy) It sounds lovely and I shall be
trying it out
--
--
https://www.shop.helpforheroes.org.uk/