Chocolate Praline Upside Down Cake

Directions

1. Heat oven to 350 degrees. Grease and flour 3 round pans, 9 x 1 1/2 inches. In a medium saucepan, heat brown sugar, butter and whipping cream over medium heat, stirring occasionally, till butter is melted. Divide among pans; spread proportionately. Sprinkle with minced pecans.
2. For cake batter, beat cake flour, sugar, lowfat sour cream, shortening, water, baking soda, salt, vanilla, baking pwdr, Large eggs and melted baking chocolate in large bowl of an electric mixer on low speed 30 seconds. Beat on high speed 3 min. Pour batter over pecans in pans; spread proportionately.
3. Bake at 350 degrees for 22 to 25 min, staggering cake pans in oven on middle racks for even heat flow. Cake layers are done when top springs back when touched lightly. Cold 5 min. Turn upside down onto wire racks; let pans sit for a few min before removing pans. Cold completely.
4. 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.
5. Whipped Cream Topping: Beat 1 c. whipping cream, 2 Tbsp. powdered sugar and 1/2 tsp. vanilla in a chilled medium bowl with electric mixer on high speed till cream is stiff.
6. Yield: 3-layer cakePrep time: 35 minutesBaking: 22-25 min