| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

Choco-Cherry Upside-Down Cake

1 tablespoon cornstarch
1 tablespoon cold water
1/4 teaspoon almond extract
1 (21-ounce) can cherry pie filling
1 2/3 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
 
Sweetened whippe cream or vanilla ice cream for accompaniment (optional)
  1. Heat oven to 350°F (175°C).
  2. In a medium bowl, stir together cornstarch, 1 tablespoon water and almond extract until cornstarch is dissolved; stir in pie filling and spread mixture evenly on bottom of ungreased 9-inch square baking pan.
  3. In a large bowl, mix together flour, sugar, cocoa, baking soda and salt. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherry layer.
  4. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream or ice cream, if desired.

Makes 9 servings.

||| Save this Recipe on Delicious |||

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating