Praline Upside Down Chocolate Cake

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.

Combine flour, baking soda and ½ teaspoon salt in a small bowl; set aside.

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.

Bake at 350° F for 28 to 32 minutes or until wooden pick inserted in center comes out clean.

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.