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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.

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