Chocolate-Apricot Upside-Down Cake

1. 1

   Heat oven to 350u00b0.

2. 2

   Heat 1/2 cup margarine in round pan (9 x 1 1/2-inches) or square pan (9 x 9 x 2-inches) in oven until melted. Sprinkle with brown sugar.

3. 3

   Arrange apricot and pecan halves on top.

4. 4

   Add enough water to apricot syrup to measure 1 1/4 cups. Beat mix (dry), syrup mixture, 1/2 cup margarine and the eggs in large bowl on low speed 30 seconds.

5. 5

   Beat on medium speed 2 minutes.

6. 6

   Pour 2 1/2 cups batter into pan.

7. 7

   Bake 40 to 45 minutes or until cake springs back when touched lightly in center. Immediately invert cake onto heatproof serving plate.

8. 8

   Leave pan over cake a few minutes.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.