Thursday, May 9, 2019

Upside Down Hershey's Chocolate Cake (1934)

  • 2 tbspns butter
  • 1/2 cupful brown sugar, packed
  • 1 can (1 lb) apricot halves, drained
  • 8 - 10 maraschino cherries, halved
  • 1/3 cupful butter
  • 3/4 cupful granulated sugar
  • 1/4 cupful Hershey's cocoa
  • Dash of cinnamon
  • 2 eggs
  • 1-3/4 cupfuls sifted cake flour
  • 1 tspn baking soda
  • 3/4 cupful milk
  • 1/2 tspn vanilla
Melt 2 tablespoonfuls butter in a heavy frying pan or 9-inch square pan. Add brown sugar, then arrange the apricot halves all over the bottom of the pan on the brown sugar mixture, placing cherry halves in between.  Set aside while preparing the cake.

For the cake, cream the 1/2 cupful butter, granulated sugar, cocoa and cinnamon. Add eggs, beaten very little, and whip the mixture vigorously.  Then add flour and baking soda, sifted together, alternately with the milk.  

Add vanilla and our batter into the pan over the fruit. Bake in a moderate oven, 350 degrees, 35 to 40 minutes. Turn out immediately. Serve warm. 

More "Lost" Upside-Down Cake Recipes
Classic Pineapple Upside-Down Cake (1950)
Old-Fashioned Upside-Down Apple Cake (1927)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.) 

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