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
- 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.
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