Recipe Source: Recipe Booklet from Robin Hood Cakes & Cheesecakes Recipe File Serving Size: Makes 6 - 8 servings Have this recipe emailed to you!

Upside Down Chocolate Pecan Torte Amount Ingredient 2 eggs 1/2 cup Robin Hood all-purpose flour 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 cup butter or margarine, melted and cooled to room temperature 1 package Baker's semi-sweet chocolate chips (about 2 cups) 1 cup chopped pecans 3 squares Bakers's semi-sweet chocolate, melted

Preparation Tips:

Beat eggs with electric mixer until foamy and lemon coloured. Add flour and sugars, beating until well blended. Stir in melted butter. Fold in chips and pecans. Pour into well-greased and floured 9" pie plate. Bake at 325 degrees for 1 hour. Cool to room temperature. Release from pie plate with a knife. Place torte upside down on large serving platter. Drizzle melted chocolate over torte and onto edges of platter. Torte freezes well but thaw completely before drizzling with chocolate.

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