Live Music from the North Pole!


Makes 20 servings

This Praline Upside Down Chocolate Cake will wow your guests at holiday celebrations.



1 1/2 cups chopped pecans

3 tablespoons packed brown sugar

3 tablespoons butter, melted

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups granulated sugar

3/4 cup (1 1/2 sticks) butter, softened

1 teaspoon vanilla extract

3 large eggs

1 cup NESTLE TOLL HOUSE Dark Chocolate Morsels, melted and cooled slightly

1 cup lowfat milk

1/4 cup NESTLE LA LECHERA Dulce de Leche

1/4 teaspoon coarse salt



1.Combine pecans, brown sugar, and 3 tablespoons melted butter in a small bowl. Spread evenly on bottom of greased 13 x 9-inch baking pan.

2.Combine flour, baking soda, and 1/2 teaspoon salt in a small bowl; set aside.

3.Beat granulated sugar, 3/4 cup softened butter and vanilla extract in a large mixer bowl for 2 minutes or until fluffy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Beat in flour mixture alternately with milk just until combined. Drop mixture in spoonfuls over pecan layer; carefully spread to edges of pan.

4.Bake at 350 degrees for 28 to 32 minutes or until wooden pick inserted in center comes out clean.

5.Invert cake onto a serving platter so pecan layer is now on the top. Place dulce de leche in a small, resealable plastic bag; microwave for a few seconds. Knead bag to soften. Cut small corner from bag; squeeze to drizzle over cake. Sprinkle with coarse salt.


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