Chocolate Upside Down Apricot Cake
28
28
Ingredients
| 2 | tablespoons |
butter
|
|
| ⅓ | cup |
butter
|
|
| ½ | cup |
brown sugar
light, packed |
* |
| 16 | ounces |
apricot halves, canned
drained |
* |
| 10 | each |
maraschino cherries
halved |
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
|
|
| 1 | dash |
cinnamon
|
* |
| 2 | large |
eggs
|
|
| 1 ¾ | cups |
cake flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | cup |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
Directions
Heat oven to 350℉ (180℃).
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 ⅓ 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.
Nutrition Facts
Serving Size 213g (7.5 oz)Amount per Serving
Calories 64036% of calories from fat
% Daily Value *
Total Fat 26g
40%
Saturated Fat 15g
76%
Trans Fat
0g
Cholesterol 165mg
55%
Sodium 343mg
14%
Total Carbohydrate
32g
32%
Dietary Fiber 3g
13%
Sugars g
Protein
22g
Vitamin A 17%
•
Vitamin C 0%
Calcium 10%
•
Iron 32%
* based on a 2,000 calorie diet
How is this calculated?
