Name: Praline Upside Down Chocolate Cake
Prep time: 22 s
Cook time: 28 s
Total time: 80 s
Yield: 20
Ingredients: 1 ½ cups chopped pecans; 3 tablespoons packed brown sugar; 3 tablespoons buttermelted; 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 ¼ cups granulated sugar; ¾ cup (1 ½ sticks) buttersoftened; 1 teaspoon vanilla extract; 3 large eggs; 1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morselsmelted and cooled slightly; 1 cup lowfat milk; ¼ cup NESTLÉ® LA LECHERA® Dulce de Leche; ¼ teaspoon coarse salt

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

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.