Chocolate Apricot Upside-Down Cake

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Time to Prepare this Recipe 70 minutes Prep: 25 minutes Cook: 45 minutes
Calories Per Serving and Nutrition Information 870 calories per serving view nutrition facts
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Ingredients

1/4 cup butter or margarine, melted
1/3 cup brown sugar, light packed
1/4 cup pecans chopped
17 ounces apricot halves, canned canned, drained
1 cup flour, all-purpose
1/3 cup cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar granulated
1/2 cup butter or margarine
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
Topping
1 teaspoon cinnamon
1 cup whipped cream cold
3 tablespoons powdered sugar

Directions

Heat oven to 375 degrees F.

In 9-inch round or 9-inch square baking pan, melt 1/4 cup butter in oven.

Remove from oven.

Add brown sugar; mix well. Spread evenly over bottom of pan.

Arrange apricots in pan with rounded side down.

Sprinkle pecans around apricots.

Stir together flour, cocoa, baking powder and salt.

In large bowl, beat granulated sugar and butter.

Add eggs; beat well. Add flour mixture alternately with milk and vanilla; beat until blended.

Spread batter evenly over apricots. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.

Immediately invert cake onto serving plate.

Serve slightly warm or at room temperature with CINNAMON SPECKLED WHIPPED TOPPING.

CINNAMON SPECKLED WHIPPED TOPPING: In small bowl, combine 1 cup cold whipping cream, 3 tablespoons powdered sugar and 1/8 teaspoon ground cinnamon; beat until stiff.

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Nutrition Facts

Serving Size 310g
Amount per Serving
Calories 870 49% of calories from fat
% Daily Value*
Total Fat 47.0g73%
 Saturated Fat 26.0g131%
 Trans Fat 0.0g
Cholesterol 211mg70%
Sodium 466mg19%
Total Carbohydrate 109.0g36%
 Dietary Fiber 7.0g27%
 Sugars 77.0g
Protein 11.0g22%
Vitamin A 82%  Vitamin C 5%
Calcium 14%  Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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