2 tb Butter
1/3 c Butter
1/2 c Light brown sugar; packed
16 oz Canned apricot halves;
-drained 10 Maraschino cherries; halved
3/4 c Sugar
1/4 c Hersheys cocoa
1 ds Cinnamon
2 lg Eggs
1 3/4 c Cake flour
1 ts Baking soda
3/4 c Milk
1/2 ts Vanilla
Heat oven to 350 degrees. In 9″ 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. NOTE: Now, I didn’t want a square cake so I baked this in a 9-cup Bundt pan, well sprayed with Baker’s Joy. It took a
little less than 40 minutes, and was very full – could have used a 12 cup pan, I think. With the apricot halves arranged in the large depressions, and slices in the small ones, and cherries here and there it’s very beautiful, most unusual and tastes wonderful. From the 1934 Hersheys’ Cookbook: JOANN MILLER (TXRM93A) —–