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Chocolate Apricot Upside-Down Cake

Yields:1 cake
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Recipe Cooking TimePreparation25 minutes
Cooking45 minutes
Ready In70 minutes
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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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Mushroom Stuffed Chicken Breasts

This was one of the best things that I have ever cooked and eaten..It's SO easy and extremely good...