CHOCOLATE-PECAN UPSIDE-DOWN CAKE

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Chocolate-Pecan Upside-Down Cake image

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

Provided by breezermom

Categories     Dessert

Time 1h25m

Yield 1 10-inch cake

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 5398.2, Fat 258.4, SaturatedFat 115.2, Cholesterol 782.7, Sodium 2431.5, Carbohydrate 772.3, Fiber 28.7, Sugar 420.8, Protein 63.4

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