Chocolate Apricot Upside-Down Cake

Yields:	1 cake
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	Preparation	25 minutes
	Cooking	45 minutes
	Ready In	70 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.