CHOCOLATE CHERRY UPSIDE-DOWN CAKE
1 Tbl. cold water
1 Tbl. cornstarch
1/4 to 1/2 tsp. almond extract(optional)
1 can (21oz.) cherry pie filling
1 2/3 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla extract
Heat oven to 350°.
In medium bowl combine cold water, cornstarch and almond extract, if desired. Stir in cherry pie filling; blend well. Spread evenly on bottom of ungreased square pan, 9x9x2 inches; set aside.
In medium mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; stir or whisk until batter is smooth and well blended. Pour evenly over cherries. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. cool 10 minutes; invert onto serving plate. Serve warm.
About 9 servings.
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