(Leftover) Cranberry Sauce Upside Down Cake

Preheat: 350F Prep: 20 min Bake: ab 35 min Serves: 10-12

Topping Ingredients:

• 1/3 c butter
• 2/3 c brown sugar
• 1/2-3/4 c chopped pecans (optional)
• 1 1/2 - 2 c cranberry sauce (do not use jellied)
  

Cake Ingredients:

• 2 cups flour
• 2 cups sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup water
• 3/4 cup buttermilk
• 1/2 cup shortening
• 2 lg eggs
  
• 1 teaspoon vanilla
• 4 ounces melted unsweetened chocolate

Directions for cake batter:

1. Measure all dry cake ingredients into large mixing bowl, stirring until well mixed.
   
2. Add all wet ingredients to mixing bowl & blend until cake mixture is thoroughly wet; set aside.

Directions for topping & assembly:

1. Place butter in two 9" round cake pans (personally I use one med sized pizza pan) & melt in the oven.
2. Remove pans from oven & evenly sprinkle: brown sugar, then pecans, then cranberry sauce; over butter.
3. Gently pour cake batter into pans over topping.
4. Bake until wooden pick inserted in center comes out clean.
5. Serve warm with one scoop of french vanilla ice cream.

Tip: Can be made with one can of whole cranberry sauce and a box of chocolate cake mix.