CHOCOLATE PRALINE UPSIDE-DOWN CAKE

FOR THE PRALINE MIXTURE:
1 cup packed brown sugar
1/2 cup butter
1 1/4 cups heavy (whipping) cream, divided use
3/4 cup finely chopped pecans
FOR THE CAKE:
2 1/4 cups cake flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons vanilla, divided use
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
2 tablespoons powdered sugar (for the whipped cream topping)
Pecan halves (for garnish)

Preheat oven to 350 degrees F. Grease and flour 3 round pans, 9 by 1 1/2 inches.

TO MAKE THE PRALINE MIXTURE:
In a medium saucepan, heat brown sugar, butter and 1/4 cup whipping cream over medium heat, stirring occasionally, until butter is melted. Divide among pans; spread evenly. Sprinkle with chopped pecans.

TO MAKE THE CAKE BATTER:
Beat cake flour, sugar, sour cream, shortening, water, baking soda, salt, 1 teaspoon vanilla, baking powder, eggs and melted baking chocolate in large bowl of an electric mixer on low speed 30 seconds. Beat on high speed 3 minutes. Pour batter over pecans in pans; spread evenly.

Bake at 350 degrees for 22 to 25 minutes, staggering cake pans in oven on middle racks for even heat flow. Cake layers are done when top springs back when touched lightly. Cool 5 minutes. Turn upside down onto wire racks; let pans sit for a few minutes before removing pans. Cool completely.

TO PREPARE THE WHIPPED CREAM TOPPING:
Beat the remaining 1 cup whipping cream, 2 tablespoons powdered sugar and the remaining 1/2 teaspoon vanilla in a chilled medium bowl with electric mixer on high speed until cream is stiff.

TO ASSEMBLE:
Place 1 layer, pecan side up, on cake plate. Spread with a third of the Whipped Cream Topping. Repeat with remaining layers. Garnish top of cake with a circle of pecan halves. Store covered in the refrigerator.

Makes one 3-layer cake
Source: the Western Idaho State Fair