Ingredients for Choco Cherry Upside Down Cake
- Cherry Pie Filling
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Water
- Cooking Oil
- Vinegar
- Vanilla
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How to Make Choco Cherry Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, combine the cherries, sugar, and butter. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the cherries are slightly softened (about 5-7 minutes).
- Pour the cherry mixture into the prepared baking pan and spread evenly.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, sugar, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter over the cherry mixture in the pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Serve warm with ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
100g
Fat
8g
Carbs
19g
