Recipe For Cooking Chocolate Praline Upside-Down Cake

Toaster Oven Cakes :: Upside Down Cake

Chocolate Praline Upside-Down Cake

1 C. brown sugar, packed
1/2 C. butter
1/4 C. whipped cream
3/4 C. finely chopped pecans
2 1/4 C. cake flour
2 C. sugar
3/4 C. sour cream
1/4 C. vegetable shortening
1 C. water
1 1/4 tea. baking soda
1 tea. salt
1 tea. vanilla extract or flavoring
1/2 tea. baking powder
2 eggs
4 oz. unsweetened baking chocolate, melted and cooled
Whipped Cream Topping (recipe follows)
Pecan halves

Preheat oven to 350 degrees F. Grease and flour 3 (9 x 1 1/2-in.) round pans.

In a med. saucepan, heat brown sugar, butter and whipped cream over med. heat, stirring occasionally, until butter is melted. Divide among pans; spread evenly. Sprinkle with chopped pecans.

For cake batter, beat cake flour, sugar, sour cream, vegetable shortening, water, baking soda, salt, vanilla extract or flavoring, baking powder, eggs and melted baking chocolate in lrg. bowl of an electric mixer on low speed 30 seconds. Beat on high speed for 3 min. Pour batter over pecans in pans; spread evenly. Bake for 22 to 25 min., staggering cake pans in oven on middle racks for even heat flow. Cake layers are done when top springs back when touched lightly. Cool 5 min. Turn upside down onto wire racks; let pans sit for a few min. before removing pans. Cool completely.

Place 1 layer, pecan side up, on cake plate. Spread with a third of the Whipped Cream Topping. Repeat with remaining layers. Garnish top of cake with a circle of pecan halves. Store covered in the refrigerator.

Whipped Cream Topping
1 C. whipped cream
2 Tbsp. powderedsugar
1/2 tea. vanilla extract

Beat whipping cream, powderedsugar and vanilla extract or flavoring in a chilled med. bowl with electric mixer on high speed until cream is stiff.