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Recipe Challenge Winner: Dark Chocolate Upside Down Cake

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Try this “Dessert” category winner, submitted by CellarMaster Patrick Blondin, with our Napa Valley Cabernet Sauvignon.

“A fabulous and simple, yummy dessert…use your favorite pie filling!”

Serves: 8

Prep Time: 40-45 minutes 

You will need:

A glass or ceramic deep dish pie plate, or square baking pan, buttered on bottom and sides.

Flowers, or other decorative element, to dress up the top.

Ingredients:

  • 1 tablespoon  corn starch
  • 1 tablespoon cold water
  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • ¼ cup dark baker’s cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup water
  • 1/3 cup shortening
  • 1 teaspoon white vinegar
  • ½ teaspoon vanilla extract
  • 1 15 oz. can blueberry pie filling (or other, to your liking)
  • Whipping cream, if desired
Directions:
  1. Heat oven to 350 degrees.
  2. Stir together the cornstarch and 1 tablespoon of water until dissolved.
  3. Gently stir in pie filling.
  4. Spread mixture evenly on bottom of buttered pan.
  5. Stir together flour, sugar, dark cocoa, baking soda and salt in a separate large bowl.
  6. Add shortening  and mix together; then add one cup water, vinegar and vanilla.
  7. Beat with spoon until batter is smooth and well blended.
  8. Spoon batter over pie filling.
  9. Bake in center of oven for 40 to 45 minutes or until wooden toothpick inserted in center comes out clean.
  10. Cool 10 minutes; carefully invert onto serving plate. Garnish as desired.  Serve warm with whipped cream.

Enjoy!

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George Blanckensee

An expert event planner and an avid basketball and sports fan, George can tell you about all the best off-the-beaten path eateries.

Kali Clark

A Napa Valley native, Kali returned to the area after a stint on the East Coast and can be found documenting the latest happenings at the Chateau. When not behind the camera, she likes to experiment in the kitchen, travel, and enjoy the outdoors