I think it would be okay. Try it and let us know.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On
Behalf Of
Karen Delzer via Cookinginthedark
Sent: Wednesday, October 21, 2020 7:11 PM
To: Cooking in the Dark <cookinginthedark@acbradio.org>
Cc: Karen Delzer <catwa...@verizon.net>
Subject: Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
wonder what it would doo if you used an 8 x 8 square pan because
that's all
you had. :) :) :)
Karen
At 10:17 AM 10/21/2020, you wrote:
>Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
>
>
>
>Prep 20 min
>
>Total1 hr 15 min
>
>Servings8
>
>We love upside-down cakes, and this unbeatable combination of pecan pie
>and upside-down cake is no exception. Brown sugar, melted butter and
>pecan halves are mixed together and spread in a cake pan, which then
>gets topped with a sweet Bisquick™ batter, baked, and drizzled with a
>powdered sugar-milk glaze. The end result is a gooey pecan pie layer
>that sits atop a fluffy—yet dense—cake, instead of a pie crust. This
>dessert is a wonderful treat for fall (or all year-round for pecan pie
>lovers!) and tastes especially delightful when served with a side of
>from-scratch sweetened whipped cream. We love this cake as a sweet
>addition to any meal—either a post-dinner treat or even as a star of
>your next brunch party! We love upside-down cakes, and this unbeatable
>combination of pecan pie and upside-down cake is no exception.
>
>Ingredients
>
>Topping
>
>1/3cup butter, melted
>
>1/2cup packed brown sugar
>
>1tablespoon water
>
>1cup pecan halves
>
>Cake
>
>1 1/2cups Original Bisquick™ mix
>
>1/2cup granulated sugar
>
>1/2cup milk
>
>2tablespoons vegetable oil
>
>1teaspoon vanilla
>
>1 egg
>
>Glaze
>
>1/2cup powdered sugar
>
>2to 3 teaspoons milk
>
>Steps
>
>1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray;
>line with cooking parchment paper.
>
>2. In medium bowl, stir melted butter, brown sugar and water until
>well blended. Stir in pecans to coat evenly. Pour into pan, and spread
>pecans in an even layer; set aside.
>
>3. In large bowl, beat Cake ingredients with electric mixer on low
>speed 30 seconds, scraping bowl constantly. Beat on medium speed 2
>minutes, scraping bowl occasionally. Pour batter evenly over pecan
mixture
in pan.
>
>4. Bake 29 to 34 minutes or until toothpick inserted in center comes
>out clean. Run knife around side of pan to loosen cake. Cool pan on
>cooling rack
>5 minutes. Place heatproof serving plate upside down over pan; turn
>plate and pan over. Remove pan. Replace any pecans that may still be in
>pan on top of cake. Cool 15 minutes.
>
>5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until
>well blended. If too thick to drizzle, add additional milk, 1/4
>teaspoon at a time. Drizzle with fork over top. For 8 servings, cut
>into 8 wedges. Store loosely covered in refrigerator.
>
>
>Expert Tips
>
>
>Serve cake with sweetened whipped cream on top.
>
>Lining the cake pan with cooking parchment paper will ensure cake comes
>easily out of pan.
>
>To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in
>freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream
>and 1 tablespoon powdered sugar in chilled bowl. Beat on low speed
>until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high
>speed until soft peaks form.
>
>
>Nutrition Information
>
>
>Nutrition Facts
>
>
>Serving Size: 1 Slice
>
>
>Calories
>
>430
>
>Calories from Fat
>
>200
>
>
>% Daily Value
>
>
>Total Fat
>
>23g
>
>35%
>
>Saturated Fat
>
>7g
>
>36%
>
>Trans Fat
>
>0g
>
>
>
>Cholesterol
>
>45mg
>
>15%
>
>Sodium
>
>300mg
>
>12%
>
>Potassium
>
>105mg
>
>3%
>
>Total Carbohydrate
>
>52g
>
>17%
>
>Dietary Fiber
>
>2g
>
>7%
>
>Sugars
>
>36g
>
>
>
>Protein
>
>4g
>
>
>
>
>% Daily Value*:
>
>
>Vitamin A
>
>6%
>
>6%
>
>Vitamin C
>
>0%
>
>0%
>
>Calcium
>
>6%
>
>6%
>
>Iron
>
>6%
>
>6%
>
>
>Exchanges:
>
>
>1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat
>Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat
>Meat; 4 1/2 Fat;
>
>
>Carbohydrate Choice
>
>
>3 1/2
>
>*Percent Daily Values are based on a 2,000 calorie diet. Enjoy.
>
>
>
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