---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Upside Down Apricot Cake
  Categories: Cakes, Chocolate
       Yield: 1 servings
  
       2 tb Butter
     1/3 c  Butter
     1/2 c  Light brown sugar; packed
      16 oz Canned apricot halves;
            -drained
      10    Maraschino cherries; halved
     3/4 c  Sugar
     1/4 c  Hersheys cocoa
       1 ds Cinnamon
       2 lg Eggs
   1 3/4 c  Cake flour
       1 ts Baking soda
     3/4 c  Milk
     1/2 ts Vanilla
  
   Heat oven to 350 degrees.  In 9″ square baking pan, melt 2
   tbsp butter in oven.  Remove from oven.  Stir in brown
   sugar.  Arrange apricot halves rounded side down, and
   cherries in the pan.  Set aside.
   In small mixer bowl, beat 1/3 sup butter and granulated
   sugar until light and fluffy.  Add cocoa and cinnamon, beat
   until well blended.  Stir in vanilla.  Pour batter into pan
   over fruit.  Bake 45 to 50 minutes or until wooden pick
   inserted in center comes out clean.  With metal spatula,
   loosen sides; invert cake onto serving plate.  Serve warm.
   
   NOTE: Now, I didn't want a square cake so I baked this in a
   9-cup Bundt pan, well sprayed with Baker’s Joy.  It took a
   little less than 40 minutes, and was very full - could have
   used a 12 cup pan, I think.  With the apricot halves
   arranged in the large depressions, and slices in the small
   ones, and cherries here and there it’s very beautiful, most
   unusual and tastes wonderful. From the 1934 Hersheys'
   Cookbook:  JOANN MILLER (TXRM93A)
  
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