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Chocolate Praline Upside-down Cake




Source of Recipe


Internet


List of Ingredients




1 cup packed brown sugar
1/2 cup butter
1/4 cup whipping cream
3/4 cup finely chopped pecans
2 1/4 cups cake flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
Whipped Cream Topping (see directions)
Pecan halves



Recipe



Heat oven to 350 degrees. Grease and flour 3 round pans, 9 x 1 1/2 inches. In a medium saucepan, heat brown sugar, butter and whipping cream over medium 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, shortening,
water, baking soda, salt, vanilla, baking powder, eggs and melted
baking chocolate in large bowl of an electric mixer on low speed 30
seconds. Beat on high speed 3 minutes. Pour batter over pecans in
pans; spread evenly. Bake at 350 degrees for 22 to 25 minutes, 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 minutes. Turn upside down onto wire racks; let pans sit for a few minutes 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: Beat 1 cup whipping cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla in a chilled medium bowl with electric mixer on high speed until cream is stiff