3-Nut Upside-Down Cake

By Stef -
My mother-in-law made this and we really liked it. I believe she got the recipe from Better Homes and Garden, but I'm not exactly sure. She added chocolate chips to this, but didn't say how many (knowing her, it was probably a generous amount).

1/4 cup butter
1/4 cup packed brown sugar
2/3 cup light colored corn syrup
1/4 cup whipping cream 
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup chopped macadamia nuts (substituted cashews)
1 1/3 cups flour
1/3 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup milk
1  Preheat oven to 350.  Line 9 x 9 x 2″ pan with foil and grease foil.  Melt 1/4 cup butter, stir in brown sugar and cook until sugar is dissolved.  Stir in corn syrup and cream and bring to just boiling (here’s where I may have gone wrong and cooked too long or too high).  Stir in nuts and spread in pan.
2  Combine flour, cocoa, baking powder, baking soda and 1/2 teaspoon salt.  Beat 1/3 cup butter for 30 seconds, gradually add sugar until well combined, then add eggs 1 at a time beating after each.  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating after each addition just until combined.  Pour into pan, being careful not to disturb nuts.  Bake 45 – 50 minutes or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes then remove from pan and carefully peel off foil and place nut side up on plate.

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