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Upside-Down Chocolate Cake
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Best Recipes by Ceil Dyer

  • 3 tbsp (45 ml). butter, melted
  • 1/2 cup (125 ml) light brown sugar, packed
  • 2 tbsp (30 ml). light corn syrup
  • 1 20 oz (560 grm). can sliced peaches
  • marachino cherries
  • 1/2 cup (125 ml) chopped nuts
  • 1/2 cup (125 ml) butter or margarine
  • 1-1/4 cups (300 ml) sugar
  • 2 eggs
  • 1 tsp (5 ml). vanilla
  • 1-1/4 cups (300 ml) unsifted flour
  • 1/3 cup (80 ml) Hersheys cocoa
  • 3/4 tsp (4 ml). baking soda
  • 1/2 tsp (2 ml). salt
  • 2/3 cup (150 ml) buttermilk or sour milk
  • whipped cream
  • Combine 3 tbsp (45 ml). butter, brown sugar and corn syrup and pour into bottom of a 12 cups (2825 ml) bundt pan or 10 inch tube pan.
  • Arrange sliced peaches and cherries in decorative design.
  • Sprinkle with nuts.
  • Cream 1/2 cup (125 ml) 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 (175 C.) for 40 to 45 minutes for bundt pan, 50 to 55 for tube pan or until cake tester inserted in center comes out clean.
  • Immediately invert onto serving dish, leave pan over cake a few minutes.
  • Good served with whipped cream.

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