Recipe 1369 - Cherry Upside Down Cake

(by Shirley McNevich)

1 can Lucky Leaf cherry pie filling
1 TBSP water
1 TBSP cornstarch
1 2/3 cups flour
1 cup white sugar
1/4 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup canola oil
1 tsp. cider vinegar
1 tsp. vanilla

In a bowl add cornstarch and 1 TBSP water--stir until dissolved. Add
cherry pie filling--stir until mixed. Pour the mixture into a greased 9 x 9
x 2 cake pan. In a separate bowl add flour, white sugar, cocoa, baking
soda and salt--stir with a spoon. Add 1 cup water, canola oil, cider
vinegar and vanilla--stir with a whisk until smooth and blended. Pour
the chocolate batter on top of the cherry mixture in the cake pan.
Bake at 350 degrees for 40-45 minutes. Cool for 15 minutes, then flip
it upside down on to a cake plate. Cool completely.

Continue to:

• prev: 1368 - Sour Cream Berry Salad
• Index
• next: 1370 - Six Way Casserole

Other Recipes:

• 1470 - Beans and Rice
• 1441 - Coca Cola Roast Beef
• 1486 - Ground Beef Tomato Stew
• 1468 - Potato Pie
• 1370 - Six Way Casserole
• 1304 - Parmesan Asparagus

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.

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