Chocolate Upside Down Cake


3 tablespoons butter, melted
1/2 cup light brown sugar, packed
2 tablespoons light corn syrup
1 (29 ounce) can sliced peaches or pear halves, well drained
Maraschino cherries, halved
1/2 cup chopped nuts, optional
1/2 cup butter or margarine
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups unsifted all-purpose flour
1/3 cup Hershey's Cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk or sour milk~~


Combine 3 tablespoons butter, brown sugar and corn syrup in bottom of a 12 cup bundt pan or 10 inch tube pan. (Do not use a removable bottom tube pan.) Arrange sliced peaches or pear halves and cherries in a decorative design. Sprinkle with nuts. Cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Pour batter evenly over fruit and nuts in pan. Bake at 350 degrees for 40 to 45 minutes for bundt pan, 50 to 55 minutes for tube pan or until cake tester inserted in center comes out clean. Immediately invert onto serving plate; leave pan over cake a few minutes. Serve warm with sweetened whipped cream, if desired.
To Sour Milk: use 2 teaspoons vinegar plus milk to equal 2/3 cup.

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