CHOC. APRICOT UPSIDE-DOWN CAKE
This recipe can be used for Hanukkah.
Prep Time: 30 min.
Start to Finish: 1 Hr. 40 min.
Ingredients:
1/4 cup (1/2 stick) butter or margarine, melted
1/3 cup packed light brown sugar
1/4 cup chopped pecans
1 can (about 17 oz.) apricot halves, drained
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
CINNAMON SPECKLED WHIPPED TOPPING (recipe follows)
Instructions:
1. 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.
2. 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.
3. 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.
