Chocolate-Pecan Upside-Down Cake

Name: Chocolate-Pecan Upside-Down Cake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 1 10-inch cake
Ingredients: 2/3 cup light corn syrup; 1/2 cup plus 2 tbsp butter, softened and divided; 1/4 cup brown sugar, firmly packed; 1/4 cup whipping cream; 1 cup pecans, chopped; 3 ounces unsweetened chocolate squares; 1 1/2 cups sugar; 2 large eggs, separated; 1 teaspoon vanilla extract; 1 3/4 cups cake flour, sifted; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup milk; whipped cream

Submitted by breezermom

"The gooey topping is poured into the bundt pan first, and creates a yummy topping for this upside down cake. Plus it is chocolate!"

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Ready In:: 1hr 25mins
Ingredients:: 14
Yields:: 1 10-inch cake

ingredients

²⁄₃ cup light corn syrup
¹⁄₂ cup plus 2 tbsp butter, softened and divided
¹⁄₄ cup brown sugar, firmly packed
¹⁄₄ cup whipping cream
1 cup pecans, chopped
3 ounces unsweetened chocolate squares
1 ¹⁄₂ cups sugar
2 large eggs, separated
1 teaspoon vanilla extract
1 ³⁄₄ cups cake flour, sifted
2 teaspoons baking powder
¹⁄₄ teaspoon salt
1 cup milk
whipped cream

directions

Combine the corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in pecans (mixture will be thin). Pour into a heavily buttered Bundt pan. Set aside.
Place chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside.
Beat the remainging 1/4 cup plus 2 tbsp butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 1 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the reserved melted chocolate, egg yolks, and vanilla, beating well.
Combine flour, baking powder, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
Beat egg whites in a small bowl at high speed until stiff peaks form. Gently fold beaten egg white into the batter. Spoon batter over the pecan mixture in the pan.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Loosen cake from the sides of the pan, using a narrow metal spatula. Immediately invert cake onto a serving plate. Serve warm with whipped cream.

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Reviews

As much as I enjoy making the traditional pineapple upside-down cake, straying from that can also make for a great eating experience, just as preparing this cake did ~ We absolutely loved this one, but then, we're both chocoholics, so . . . The serving(s) for my other half included the whipped cream, but I preferred pairing this cake with a small scoop of frozen vanilla yogurt! Definietly a winner recipe! [Tagged & made in Potluck Tag]

Sydney Mike