Ingredients
1 tbsp cold water
1 tbsp cornstarch
1/2 tsp almond extract (optional)
21 oz canned cherry pie filling
1 2/3 cup all-purpose flour
1 cup sugar
1/4 cup hershey's cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup vegetable oil
1 tsp white vinegar
1/2 tsp vanilla extract
1 sweetened whipped cream
Directions
Heat oven to 350øF. In medium bowl, stir together 1 tablespoon water,
cornstarch and almond extract, if desired, until cornstarch is
dissolved. Add pie filling; gently stir until well blended. Spread
mixture evenly on bottom of ungreased 9-inch square baking pan. In
large bowl, stir together flour, sugar, cocoa, baking soda and salt.
Add 1 cup water, oil, vinegar and vanilla; beat with spoon until
batter is smooth and well blended. Pour batter evenly over cherries.
Bake 40 to 45 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; invert onto serving plate. Serve warm
with whipped cream. About
9 servings.
[Hershey's is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Servings: 9 servings
Chocolate Cherry Upside-Down Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into the far past, in fact as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, mostly, these old cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Much later, in Roman times a roman called Apicius created a number of documents showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of Roman times used a wide range of aromatic flavors, including a few that will be familiar to modern cooks like bay, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including coriander, basil and rosemary. The introduction of these new foods and spices led to an outbreak in books on cookery, the majority of which are kept safe in private cookery archives. Over the succeeding few hundred years, the families of Europe strove to offer the most extravagent banquests, and because of this the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookbooks were greatly in demand as a result of higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Chocolate Cherry Upside Down Cake recipe.
