Caramel Pecan Brownie Bundt Cake

Topping:
1 tablespoon butter
2 tablespoons light corn syrup
1 tablespoon water
1/2 cup firmly packed brown sugar
2/3 cup chopped pecans

Coat inside of nonstick bundt pan with no stick cooking spray. Melt butter, corn syrup, water and brown sugar in small saucepan over low heat, stirring until butter is melted and sugar is dissolved. Pour mixture into bottom of nonstick bundt pan. Sprinkle pecans evenly into topping.

Cake:
1 cup unsalted butter
3 cups (18 ounces) semisweet chocolate chip
6 large eggs
1 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1 1/3 cups unsifted all-purpose flour
1 cup (6 ounces) Chocolate VANILLA MILK CHIPS

Place rack so pan will be centered in oven. Preheat oven to 350�F.
Melt semisweet chips and 1 cup butter in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside to cool.

In large bowl of electric mixer whip eggs and sugar at high speed until light and doubled in volume, about 5 minutes. Add vanilla and salt. Blend in chocolate mixture at low speed, stopping to scrape sides and bottom of bowl. Add flour just until combined. Spoon batter evenly over topping in bottom of pan. Sprinkle vanilla milk chips evenly over top.

Bake 50-55 minutes or until toothpick inserted in center still has moist crumbs on it. Do not over bake, as cake will continue to set up as it cools. Remove from oven and place a large serving plate over the top of the cake. Quickly flip cake and plate over as one unit and cool on rack in this inverted position, so topping drips out of pan and onto cake. Cool before serving.

Yield: 24 servings

Microwave instructions: Heat butter and chips in large microproof bowl at medium power (50% or level 5) for 3-3 1/2 minutes, stirring well after each minute until smooth. Proceed as directed above.

AUTHOR: Gale