Chocolate Cherry Upside-Down Cake
A terrific chocolate and cherry version of the classic upside-down cake.
1 tablespoon cornstarch
1 tablespoon cold water
1/4 to 1/2 teaspoon almond extract (optional)
1 (21-ounce) can cherry pie filling
1 2/3 cups all-purpose flour
1 cup granulated sugar
1/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
- Preheat oven to 350°F (175°C).
- Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.
- Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.
- 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.
Makes 9 servings.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.