MOM'S CHOCOLATE CHERRY UPSIDE-DOWN CAKE
Growing up, my Mother used to create this Chocolate Cherry Upside-Down Cake the time. And that I had forgotten about it before I thumbed through our family cookbook.
I must have copied the recipe. So I jumped on the phone to Mother and asked her.
Pop up the cake from the oven and bake up it. The cake is done when a wooden pick comes out clean onto it with crumbs or no batter.
The cake has its increase in the interaction of soda and the baking soda from the batter, As there are no eggs at the cake. The cake does bake up without them, although you might be skeptical regarding the no-eggs.
Mother's Chocolate Cherry Upside-Down Cake
Ingredients
- Can cherry pie filling
- 2 1/4 flour
- Baking soda
- 3/4 tsp. salt
- vanilla extract
Instructions
- Distribute the pie filling across the bottom of the pan. Transfer the beers round as necessary to get them dispersed in the bottom of the pan.
- Stir until well blended.
- In another bowl, mix the oil, water, vinegar, and vanilla. Whisk until well blended.
- Add the ingredients to the flour mixture. Stir until the mix is moistened and only combined (don't over mix).
- Gently spread and pour across the skillet from the pan.
- Be aware: There are really no eggs in this recipe... which isn't a typo. It is an chocolate cake.