---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Apricot Upside-Down Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
     1/4 c  Butter or margarine; melted
     1/3 c  Packed light brown sugar
     1/4 c  Chopped pecans
      17 oz Canned apricot halves;
       1 c  All-purpose flour
     1/3 c  Hershey’s cocoa
            Or hershey’s european style
   1 1/4 ts Baking powder
     1/4 ts Salt
       1 c  Granulated sugar
     1/2 c  Butter or margarine
       2    Eggs
     1/2 c  Milk
       1 ts Vanilla extract
            Cinnamon speckled whipped
            =(recipe follows)
   Recipe by: www.hersheys.com
   Heat oven to 375°F. 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.
   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.
   JMHershey’s  is a registered trademark of Hershey Foods
   Corporation. This recipe may be reprinted (with
   attribution) courtesy of the Hershey Kitchens.