Sour Cream Chocolate Praline Upside Down Cake
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/4 cup heavy whipping cream
- 3/4 cup chopped pecans
- 2 1/4 cups cake flour
- 2 cups sugar
- 3/4 cup sour cream
- 1/4 cup shortening
- 1 cup water
- 1 1/4 tsp. baking soda
- 1 tsp. salt
- 1 tsp. vanilla
- 1/2 tsp. baking powder
- 2 eggs
- 4 oz. unsweetened baking chocolate, melted and cooled
- Heat oven to 350u0b0. Grease and flour 3 round 9 1/2 in. pans. Heat brown sugar, butter and whipping cream over medium heat, stirring occasionally, until butter is melted. Divide among pans; spread evenly. Sprinkle with pecans. Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over pecans in pans; spread evenly. Bake 22 to 25 minutes or until cake springs back when touched in the center. Cool 5 minutes. Turn upside down onto wire racks; let pans remain over layers for a few minutes before removing. Cool completely. Prepare Whipped Cream Topping. Place one layer, pecan side up, on cake plate. Spread with 1/3 of the topping. Repeat with remaining layers. Store covered in refrigerator.
brown sugar, butter, heavy whipping cream, pecans, cake flour, sugar, sour cream, shortening, water, baking soda, salt, vanilla, baking powder, eggs, baking chocolate
Taken from www.cookbooks.com/Recipe-Details.aspx?id=148686 (may not work)