Chocolate Upside Down Apricot Cake

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Time to Prepare this Recipe 70 minutes Prep: 20 minutes Cook: 50 minutes
Calories Per Serving and Nutrition Information 640 calories per serving view nutrition facts
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Ingredients

2 tablespoons butter
1/3 cup butter
1/2 cup brown sugar light, packed
16 ounces apricot halves in syrup drained
10 each maraschino cherries halved
3/4 cup sugar
1/4 cup cocoa powder
1 dash cinnamon
2 large eggs
1 3/4 cups cake flour
1 teaspoon baking soda
3/4 cup milk
1/2 teaspoon vanilla extract

Directions

Heat oven to 350 degrees.

In 9 inch square baking 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.

With metal spatula, loosen sides; invert cake onto serving plate.

Serve warm.

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Nutrition Facts

Serving Size 213g
Amount per Serving
Calories 640 36% of calories from fat
% Daily Value*
Total Fat 26.0g40%
 Saturated Fat 15.0g76%
 Trans Fat 0.0g
Cholesterol 165mg55%
Sodium 343mg14%
Total Carbohydrate 95.0g32%
 Dietary Fiber 3.0g13%
 Sugars 45.0g
Protein 11.0g22%
Vitamin A 17%  Vitamin C 0%
Calcium 10%  Iron 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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