Try one of our old fashioned desert
Chocolate Praline Upside-down Cake
1 C. packed brown sugar
1/2 C. butter
1/4 C. whipping cream
3/4 C. finely chopped pecans
2 1/4 C. cake flour
2 C. granulated sugar
3/4 C. sour cream
1/4 C. shortening
1 C. water
1-1/4 t. baking soda
1 t. salt
1 t. vanilla
1/2 t. baking powder
4 oz. unsweetened baking chocolate, melted and cooled
Heat oven to 350° F. 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 for 30 seconds. Beat on high speed 3
minutes. Pour batter over pecans in pans; spread evenly.
Bake at 350° F. 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.