Chocolate-Cherry Upside Down Cake
1 (21 oz.) can cherry pie filling
2 1/4 C. flour
1 1/2 C. sugar
3/4 unsweetened cocoa powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 C. water
1/2 C. cooking oil
1/4 C. vinegar
1 1/2 tsp. vanilla
Preheat oven to 350ºF.
Spread cherry pie filling evenly over bottom of a greased 9 X 13 baking
pan. In a large bowl stir together flour, sugar, cocoa, soda, and salt.
In another bowl, combine water, oil, vinegar, and vanilla. Add liquid
ingredients to flour mixture all at once; stir just to moisten. Pour
batter evenly over cherry pie filling. Bake 30-35 minutes or until cake
tests done. Cool 10 minutes in pan; invert and cool.
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