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70 minutes
Prep: 20 minutes
Cook: 50 minutes
640 calories per serving view nutrition facts
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| 2 | tablespoons | butter | |
| 1/3 | cup | butter | |
| 1/2 | cup | brown sugar | light, packed |
| 16 | ounces | apricot halves in syrup | drained |
| 10 | each | maraschino cherries | halved |
| 3/4 | cup | sugar | |
| 1/4 | cup | cocoa powder | |
| 1 | dash | cinnamon | |
| 2 | large | eggs | |
| 1 3/4 | cups | cake flour | |
| 1 | teaspoon | baking soda | |
| 3/4 | cup | milk | |
| 1/2 | teaspoon | vanilla extract |
Heat oven to 350 degrees.
In 9 inch 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.
| % Daily Value* | |
| Total Fat 26.0g | 40% |
| Saturated Fat 15.0g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 343mg | 14% |
| Total Carbohydrate 95.0g | 32% |
| Dietary Fiber 3.0g | 13% |
| Sugars 45.0g | |
| Protein 11.0g | 22% |
| Vitamin A | 17% | Vitamin C | 0% | |
| Calcium | 10% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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