Chocolate Cherry Upside-Down Cake

Course : Cakes
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1 tablespoons cold water
1 tablespoons cornstarch
21 ounces cherry pie filling
1 2/3 cups all-purpose flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 Teaspoon salt
1 Cup water
1/3 Cup vegetable oil
1 Teaspoon white vinegar
1/2 Teaspoon vanilla extract

Preparation / Directions:

Preheat oven to 350° F. In medium bowl, stir together 1 tablespoon water and cornstarch, until cornstarch is dissolved. Stir in pie filling; blend well. Spread mixture evenly on bottom of un-greased 9" square baking pan; set aside. In large bowl, stir together flour, cocoa, baking soda and salt. Add 1 cup water, oil, vinegar, and vanilla; beat with spoon or wire whisk until batter is smooth and well blended. Pour batter evenly over cherries. Make sure that you pour the batter evenly and not just in the center or it will cook unevenly. Bake 40 - 45 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm.

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