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

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?

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

"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

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

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

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 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.

"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. :-)

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