| The one at the link below uses a Bundt pan. I have a recipe that calls for a 8x12" pan. CHOCLATE PECAN UPSIDE-DOWN CAKE
Pecan Topping:
4 TBL unsalted butter, melted
1/2 cup packed brown sugar
1/2 cup light corn syrup (Karo)
1 1/2 cups coarsely chopped pecans Cake:
2 cups flour
1 tsp baking powder
1/2 tsp salt
8 TBL butter, softened (1 stick)
1 1/2 cups sugar
3 eggs
3 sq (3 oz) unsweetened chocolate, melted
3/4 cup sour cream
1 tsp vanilla For the topping: In a small bowl, combine the butter, brown sugar & syrup. Pour into a greased 8x12" baking pan. Scatter pecans evenly on top & set aside.
For the cake: Preheat oven to 350°. Whisk together the flour, baking powder & salt 7 set aside. Cream the butter; gradually add the sugar. Beat until light & fluffy. Beat in the eggs one at a time. Stir in the melted chocolate. Combine the sour cream & vanilla. Add to the batter alternately w/the dry ingredients. Pour over the topping in the pan. Bake 45 minutes or until a tester inserted in the center of the cake comes out clean. Loosen the edges with a sharp knife. Invert onto a cake plate immediately. serve w/whipped cream of vanilla ice cream.~~Scarsdale Entertains |
Here is a link that might be useful: Chocolate Nut Upside-Down Cake
