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Chocolate and cherry lover's rejoice, here's
a scrumptious homemade upside-down cake just for you!
- 1 tablespoon cornstarch
1 tablespoon cold water
1/4 teaspoon almond extract
1 (21-ounce) can cherry pie filling
1 2/3 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
- Sweetened whipped cream or vanilla ice
cream for accompaniment (optional)
- Heat oven to 350°F (175°C).
- In a medium bowl, stir together cornstarch,
1 tablespoon water and almond extract until cornstarch is dissolved;
stir in pie filling and spread mixture evenly on bottom of ungreased
9-inch square baking pan.
- In a large bowl, mix together flour, sugar,
cocoa, baking soda and salt. Add 1 cup water, oil, vinegar and
vanilla; beat with spoon until batter is smooth and well blended.
Pour batter evenly over cherry layer.
- 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 or ice cream,
Makes 9 servings.
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