Recipe: chocolate praline upside-down cake

Recipe: delicious chocolate praline upside-down cake

Chocolate Praline Upside-Down Cake
1 mug firmly packed brown sugar
1/2 mug butter
1/4 cup whipping lotion
3/4 cup carefully chopped pecans
2 1/4 mugs cake flour
2 mugs granulated sugar
3/4 cup sour lotion
1/4 cup shortening
1 mug water
1 1/4 tsps baking soda
1 teaspoon salt
1 tsp vanilla extract
1/2 teaspoon cooking powder
2 eggs
4 ounces bitter cooking delicious chocolate, thawed and cooled
Whipped Cream Topping (dish adheres to).
Pecan fifty percents.

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

In a medium saucepan, warmth brown sugar, butter as well as whipping cream over medium heat, stirring occasionally, till butter is thawed. Split amongst pans; spread uniformly. Sprinkle with chopped pecans.

For cake batter, beat cake flour, sugar, sour lotion, shortening, water, baking soft drink, salt, vanilla remove, baking powder, eggs as well as melted baking chocolate in big dish of an electrical mixer on reduced rate 30 secs. Beat on high rate for 3 minutes. Pour batter over pecans in frying pans; spread uniformly. Cook for 22 to 25 mins, staggering cake pans in oven on center racks for also warmth flow. Cake layers are done when top bounce back when touched lightly. Awesome 5 mins. Shake up onto cord shelfs; allow pans rest for a few minutes prior to removing pans. Cool entirely.

Location 1 layer, pecan side up, on cake plate. Spread with a 3rd of the Whipped Lotion Garnish. Repeat with continuing to be layers. Garnish top of cake with a circle of pecan halves. Store covered in the refrigerator.

Whipped Cream Topping.
1 mug whipping lotion.
2 tbsps confectioners’ sugar.
1/2 teaspoon vanilla remove.

Beat light whipping cream, confectioners’ sugar and also vanilla essence in a cooled medium dish with electrical mixer above speed till lotion is stiff.