Chocolate-Apricot Upside-Down Cake - cooking recipe

Ingredients

1/4 c. margarine or butter
1/4 c. packed brown sugar
1 can (17 oz.) apricot halves, drained and syrup reserved
pecan halves
1 pkg. Betty Crocker SuperMoist Butter Recipe chocolate cake mix
1/2 c. margarine or butter, softened
3 eggs

Preparation

Heat oven to 350\u00b0.
Heat 1/2 cup margarine in round pan (9 x 1 1/2-inches) or square pan (9 x 9 x 2-inches) in oven until melted. Sprinkle with brown sugar.
Arrange apricot and pecan halves on top.
Add enough water to apricot syrup to measure 1 1/4 cups. Beat mix (dry), syrup mixture, 1/2 cup margarine and the eggs in large bowl on low speed 30 seconds.
Beat on medium speed 2 minutes.
Pour 2 1/2 cups batter into pan.
Bake 40 to 45 minutes or until cake springs back when touched lightly in center. Immediately invert cake onto heatproof serving plate.
Leave pan over cake a few minutes.
Serve warm.