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---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Apricot Upside-Down Cake
Categories: Cheesecakes, Chocolate
Yield: 1 servings
1/4 c Butter or margarine; melted
1/3 c Packed light brown sugar
1/4 c Chopped pecans
17 oz Canned apricot halves;
-drained
1 c All-purpose flour
1/3 c Hershey's cocoa
Or hershey's european style
-cocoa
1 1/4 ts Baking powder
1/4 ts Salt
1 c Granulated sugar
1/2 c Butter or margarine
2 Eggs
1/2 c Milk
1 ts Vanilla extract
Cinnamon speckled whipped
-topping:
=(recipe follows)
Recipe by: www.hersheys.com
Heat oven to 375°F. In 9-inch round or 9-inch square
baking pan, melt 1/4 cup butter in oven. Remove from oven.
Add brown sugar; mix well. Spread evenly over bottom of
pan. Arrange apricots in pan with rounded side down.
Sprinkle pecans around apricots. Stir together flour,
cocoa, baking powder and salt. In large bowl, beat
granulated sugar and butter. Add eggs; beat well. Add flour
mixture alternately with milk and vanilla; beat until
blended. Spread batter evenly over apricots. Bake 40 to 45
minutes or until wooden pick inserted in center comes out
clean. Immediately invert cake onto serving plate. Serve
slightly warm or at room temperature with CINNAMON SPECKLED
WHIPPED TOPPING. 8 servings.
CINNAMON SPECKLED WHIPPED TOPPING:
In small bowl, combine 1 cup (1/2 pt.) cold whipping cream,
3 tablespoons powdered sugar and 1/8 teaspoon ground
cinnamon; beat until stiff. About 2 cups topping.
JMHershey's is a registered trademark of Hershey Foods
Corporation. This recipe may be reprinted (with
attribution) courtesy of the Hershey Kitchens.
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