Sour Cream Chocolate Praline Upside Down Cake Recipe

Name: Sour Cream Chocolate Praline Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed brown sugar; 1/2 cup butter; 1/4 cup heavy whipping cream; 3/4 cup chopped pecans; 2 1/4 cups cake flour; 2 cups sugar; 3/4 cup sour cream; 1/4 cup shortening; 1 cup water; 1 1/4 tsp. baking soda; 1 tsp. salt; 1 tsp. vanilla; 1/2 tsp. baking powder; 2 eggs; 4 oz. unsweetened baking chocolate, melted and cooled

Servings: persons

1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup chopped pecans
2 1/4 cups cake flour
2 cups sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened baking chocolate, melted and cooled

1
Heat oven to 350u00b0. Grease and flour 3 round 9 1/2 in. pans. Heat brown sugar, butter and whipping cream over medium heat, stirring occasionally, until butter is melted. Divide among pans; spread evenly. Sprinkle with pecans. Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over pecans in pans; spread evenly. Bake 22 to 25 minutes or until cake springs back when touched in the center. Cool 5 minutes. Turn upside down onto wire racks; let pans remain over layers for a few minutes before removing. Cool completely. Prepare Whipped Cream Topping. Place one layer, pecan side up, on cake plate. Spread with 1/3 of the topping. Repeat with remaining layers. Store covered in refrigerator.

1555

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup packed brown sugar, 1/2 cup butter, 1/4 cup heavy whipping cream, 3/4 cup chopped pecans, and more.

Yes, Sour Cream Chocolate Praline Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Chocolate Praline Upside Down Cake

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