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  Recipe Home » CakesDeserts » Chocolate Apricot Upside-Down Cake
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  Chocolate Apricot Upside-Down Cake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 523
Ingredients:
1/4 cup Butter or margarine, melted
1/3 cup Packed light brown sugar
1/4 cup Chopped pecans
17 oz Canned apricot halves - drained
1 cup All-purpose flour
1/3 cup HERSHEY'S Cocoa OR European Style Cocoa
1 1/4 tsp Baking powder
1/4 tsp Salt
1 cup Granulated sugar
1/2 cup Butter or margarine
2 Eggs
1/2 cup Milk
1 tsp Vanilla extract
TOPPING*
Instructions:
* CINNAMON SPECKLED WHIPPED TOPPING (recipe follows)

Heat oven to 375øF. 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. 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. 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.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]

[Meal-Master recipe format courtesy of Karen Mintzias]
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