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Chocolate Apricot Upside-Down Cake
Makes 8 servings
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Ingredients
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3/4
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cup (1-1/2 sticks) butter or margarine, divided
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1/3
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cup packed light brown sugar
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1
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can (about 17 ounces) apricot halves, drained
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1/4
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cup chopped pecans
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1
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cup all-purpose flour
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1/3
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cup HERSHEY'®S Cocoa or HERSHEY'®S SPECIAL DARK® Cocoa
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1-1/4
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teaspoons baking powder
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1/4
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teaspoon salt
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1
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cup granulated sugar
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2
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eggs
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1/2
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cup milk
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1
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teaspoon vanilla extract
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Cinnamon Speckled Whipped Topping (recipe follows)
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1. Heat oven to 375°F.
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2. Melt 1/4 cup (1/2 stick) butter in 9-inch round or 9-inch square baking pan 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.
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3. Stir together flour, cocoa, baking powder and salt. Beat granulated sugar and remaining 1/2 cup butter in large bowl. Add eggs; beat well. Add flour mixture alternately with milk and vanilla; beat until blended. Spread batter evenly over apricots.
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4. 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.
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Cinnamon Speckled Whipped Topping
Combine 1 cup (1/2 pint) cold whipping cream, 3 tablespoons powdered sugar and 1/8 teaspoon ground cinnamon in small bowl; beat until stiff. Makes about 2 cups topping
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© The Hershey Company
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Click here for printable version