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.
Find this recipe and more holiday treats at verybestbaking.com