1/4 c Butter or margarine; melted
1/3 c Packed light brown sugar
1/4 c Chopped pecans
17 oz Canned apricot halves
— drained
1 c All-purpose flour
1/3 c HERSHEY’S Cocoa
-OR European Style Cocoa
1 1/4 ts Baking powder
1/4 ts Salt
1 c Granulated sugar
1/2 c Butter or margarine
2 Eggs
1/2 c Milk
1 ts Vanilla extract
TOPPING*
* CINNAMON SPECKLED WHIPPED TOPPING (recipe follows)
Heat oven to 375?F. In 9-inch round or 9-inch square baking pan, melt
1/4 cup butter in oven. Remove from oven. Add brown sugar; mix well.
Spread evenly over bottom of pan. Arrange apricots in pan with
rounded side down. Sprinkle pecans around apricots. Stir together
flour, cocoa, baking powder and salt. In large bowl, beat granulated
sugar and butter. Add eggs; beat well. Add flour mixture alternately
with milk and vanilla; beat until blended. Spread batter evenly over
apricots. Bake 40 to 45 minutes or until wooden pick inserted in
center comes out clean. Immediately invert cake onto serving plate.
Serve slightly warm or at room temperature with CINNAMON SPECKLED
WHIPPED TOPPING. 8 servings.
CINNAMON SPECKLED WHIPPED TOPPING:
In small bowl, combine 1 cup (1/2 pt.) cold whipping cream, 3
tablespoons powdered sugar and 1/8 teaspoon ground cinnamon; beat
until stiff. About 2 cups topping.
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Yields
8 Servings