Chocolate Cherry Upside-Down Cake

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

1-1/2 cups cake flour (not all-purpose)
3/4 cup sugar
1/4 tsp. salt
1 tsp. baking soda
1-1/3 cups cocoa
1 tsp. vinegar
1 tsp. cinnamon
1/3 cup oil
1 tsp. vanilla
3/4 cup water
1 can (21 oz.) cherry pie filling

INSTRUCTIONS

Mix and sift all dry ingredients. Slowly mix in remaining ingredients. Put 3/4 cup cherry pie filling in bottom of microwavable bundt cake dish. Put the rest of cherry pie filling in cake batter. Pour into the cake dish. Bake in microwave for 9 minutes on 50% heat. Turn and bake for an additional 3-4 minutes on high. Top may look moist. That is ok.

Cover cake while still in dish with a towel for about 1-2 minutes, then turn out on dish.

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Tagged: blackforestcake, cakes, desserts add tags

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