Chocolate Cherry Upside-Down Cake

Cherry pie filling finds a new way to shine. This three-step chocolate cherry upside-down cake is covered with an easy cherry topping that pairs perfectly with the rich flavor of HERSHEY'S Cocoa. Top it off with whipped cream and serve warm for a blissful dessert.

Ingredients

	Amount Per Serving	% DV *
Calories	220
Calories from Fat	50
Total Fat	6 g	9% DV
Saturated Fat	1 g	5% DV
Trans Fat	0 g
Cholesterol	0 mg	0% DV
Sodium	210 mg	9% DV
Total Carbohydrates	40 g	13% DV
Dietary Fiber	1.0 g	4% DV
Sugars	13 g
Protein	2 g
Vitamin A		2% DV
Vitamin C		2% DV
Calcium	0 mg	0% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

220

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

1 g

5% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

210 mg

9% DV

Total Carbohydrates

40 g

13% DV

Dietary Fiber

1.0 g

4% DV

Sugars

13 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

2% DV

Calcium

0 mg

0% DV

Iron

8% DV

	Amount Per Serving	% DV *
Calories	220
Calories from Fat	50
Total Fat	6 g	9% DV
Saturated Fat	1 g	5% DV
Trans Fat	0 g
Cholesterol	0 mg	0% DV
Sodium	210 mg	9% DV
Total Carbohydrates	40 g	13% DV
Dietary Fiber	1.0 g	4% DV
Sugars	13 g
Protein	2 g
Vitamin A		2% DV
Vitamin C		2% DV
Calcium	0 mg	0% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

220

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

1 g

5% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

210 mg

9% DV

Total Carbohydrates

40 g

13% DV

Dietary Fiber

1.0 g

4% DV

Sugars

13 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

2% DV

Calcium

0 mg

0% DV

Iron

8% DV

1-2/3 cups all-purpose flour

1 tablespoon cornstarch

1 tablespoon water cold

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 teaspoon white vinegar

1 cup water

1/3 cup vegetable oil

1/4 to 1/2 teaspoon almond extract (optional)

1 teaspoon baking soda

1 can cherry pie filling (21 oz.)

1/4 cup HERSHEY'S Cocoa

1 cup sugar

Directions

1. Heat oven to 350°F. 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.

2. 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.

3. 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 12 servings.