Wednesday, October 27, 2010

Chocolate Cherry Upside Down Cake

Mix and spread in bottom of 8 or 9 inch cake pan (ungreased):
1 tablespoon cold water
1 tablespoon corn starch
1 can (21 oz) cherry pie filling

In large bowl combine:
1&2/3 cup flour
1 cup sugar
1/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt

1 cup cold water
1/3 cup vegetable oil
1 teaspoon vinegar (I've used white and cider, both work)
1/2 teaspoon vanilla extract

Mix well and pour on top of cherry mixture

Bake at 350 for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes then invert onto serving plate.

Recipe can be doubled for 13x9 pan.


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