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Chocolate Upside Down Apricot Cake




Source of Recipe


Internet


List of Ingredients




2 Tablespoons butter
1/3 Cup butter
1/2 Cup light brown sugar -- packed
16 Ounces Canned Apricot Halves -- drained
10 maraschino cherries -- halved
3/4 Cup sugar
1/4 Cup Hersheys cocoa
1 Dash cinnamon
2 Large eggs
1 3/4 Cups cake flour
1 Teaspoon baking soda
3/4 Cup milk
1/2 Teaspoon vanilla



Recipe



Heat oven to 350 degrees. In 12 cup Bundt pan, melt 2
tbsp butter in oven. Remove from oven. Stir in brown sugar.
Arrange apricot halves rounded side down, and cherries in the pan.
Set aside. In small mixer bowl, beat 1/3 sup butter and granulated sugar
until light and fluffy. Add cocoa and cinnamon, beat until well blended.
Stir in vanilla. Pour batter into pan over fruit.
Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.
invert cake onto serving plate. Serve warm.