Chocolate Upside Down Apricot Cake

Course : Cakes
Serves: 1
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Ingredients:

2 tablespoons butter
1/3 cup butter
1/2 cup light brown sugar -- packed
16 ounces canned apricot halves -- drained
10 medium maraschino cherries -- halved
3/4 cup sugar
1/4 cup hersheys cocoa
1 dash cinnamon
2 large eggs
1 3/4 cups cake flour
1 teaspoon baking soda
3/4 cup milk
1/2 teaspoon vanilla
 

Preparation / Directions:

Heat oven to 350 degrees. In 12 cup Bundt 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. invert cake onto serving plate. Serve warm.

 

Nutritional Information:

5585 Calories (kcal); 106g Total Fat; (16% calories from fat); 42g Protein; 1150g Carbohydrate; 627mg Cholesterol; 3575mg Sodium


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