Chocolate Cherry Upside Down Cake
| Category | Desserts
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Newspaper |
| Comment | |
Ingredients
- 2 14 oz. cans cherries
- OR
- 4 cups frozen cherries
- 1/3 cup honey
- 1/2 teaspoon cinnamon
- 1/4 cup melted butter
-
- 1/3 cup butter
- 1/2 cup honey
- 1 egg
- 1/2 teaspoon salt
- 1 cup flour
- 1/3 cup cocoa
- 2 teaspoons baking powder
Directions
Combine sugar,cinnamon and butter in 9" square cake pan. Put cherries in a single layer on top of mixture. Combine butter, honey,,and egg and beat until fluffy. Sift flour, cocoa, baking powder and salt. Add to above mixture alternately with 2/3 cup water and 1/2 teaspoon vanilla. Bake 55-60 minutes at 350. Cherry sauce: 2 tbsp cornstarch 2 tbsp butter. Measure the cherry juice and add enough water to make 2 cups. Add 1/4 cup to the cornstarch. Heat remaining juice to boiling, add cornstarch. Boil 1 minute. Add butter. Serve over the cherry cake which has been turned out of the pan.
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