Dessert

Chocolate Cherry Upside Down Cake

 I made this cake for valentine's day...

Ingredients:

1 (21 ounce) can cherry pie filling (I prefer the reduced sugar kind) 2 1/4 cups all-purpose flour 1 1/2 cups white sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda

3/4 teaspoon salt 1 1/2 cups water 1/2 cup vegetable oil 1/4 cup distilled white vinegar 1 teaspoon vanilla extract

Directions:

1.	Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
2.	In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
3.	In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
4.	Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
5.	Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool. Once cool sprinkle with confection sugar.

This cake is moist and delicious. Be careful using margarine, a lot of them contain dairy. Always check the label. I found that Fleicherman's margarine and Earth Balance are both dairy free.