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Chocolate Cherry Upside-Down Cake
Makes about 9 servings.

1 - Tablespoon cornstarch
1 - Tablespoon cold water
1/4 to 1/2 - teaspoon almond extract (optional)
1 - can (21 oz.) cherry pie filling
1-2/3 - cups all-purpose flour
1 - cup sugar
1/4 - cup cocoa
1 - teaspoon baking soda
1/2 - teaspoon salt
1 - cup water
1/3 - cup vegetable oil
1 - teaspoon white vinegar
1/2 - teaspoon vanilla extract

Preheat oven to 350�F.

  • In a mixing bowl, add the cornstarch, 1-tablespoon water and almond extract (optional), and stir until you dissolve the cornstarch. 
  • Gently stir in pie filling. 
  • Pour pie-filling mixture evenly on bottom of ungreased 9-inch square baking pan.
  • In a large bowl, add the flour, sugar, cocoa, baking soda and salt. 
  • Stir. 
  • Next, add 1-cup water, oil, vinegar and vanilla. 
  • Beat with spoon until batter is smooth and well blended. 
  • Pour batter evenly over cherry filling.
  • Bake for 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. 

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