The Praline Upside Down Chocolate Cake is a heavenly creation, boasting layers infused with praline essence that tantalize taste buds. Those who enjoy the classic combination of chocolate and sugars will find this Praline Upside Down Chocolate Cake irresistible.
Acclaimed as a guidepost in the realm of dessert recipes, this Praline Upside Down Chocolate Cake recipe showcases the perfect union of flavors and textures. With ease of preparation marked at the intermediate skill level, this cake is suitable for bakers looking to impress without overly complex techniques. Each bite delivers the opulent sensation of a praline turtle cake, inviting you to savor the indulgent blend of ingredients.
Ingredients
Key Products
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Directions
Step 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.
Step 2
Combine flour, baking soda and ½ teaspoon salt in a small bowl; set aside.
Step 3
Beat granulated sugar, ¾ 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.
Step 4
Bake at 350° F for 28 to 32 minutes or until wooden pick inserted in center comes out clean.
Step 5
Cool completely in pan on wire rack.
Step 6
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.
Ingredients
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Make It
Step 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.
Step 2
Combine flour, baking soda and ½ teaspoon salt in a small bowl; set aside.
Step 3
Beat granulated sugar, ¾ 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.
Step 4
Bake at 350° F for 28 to 32 minutes or until wooden pick inserted in center comes out clean.
Step 5
Cool completely in pan on wire rack.
Step 6
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.
Ingredients
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