Hersheys Chocolate Cherry Upside Down Cake Food

HERSHEY'S CHOCOLATE CHERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350.
• In a medium bowl combine cold water,cornstarch and almond extract.
• Stir in cherry pie filling,blend well.
• Spread evenly onto bottom of ungreasd square pan,9x9x2 inches,set aside.
• In medium mixing bowl combine flour,sugar,cocoa,baking soda and salt.
• Add water,oil,vinegar and vanilla,stir until batter is smooth and well blended.
• Pour evenly over cherries.
• Bake 40-45 minutes or until a toothpick comes out clean.
• Cool 10 minutes.
• Invert onto a serving plate.

CHERRY UPSIDE DOWN CAKE

Steps:

• Blend melted butter and brown sugar in a 9x9x2 inch greased pan. Spread evenly over the bottom of pan.
• Spread cherry pie filling over brown sugar mixture.
• Combine egg, milk and almond extract in small bowl of electric mixer. Add cake mix. Beat 2 minutes.
• Spoon batter evenly over cherries.
• Bake at 350 degrees about 45 minutes.
• Cool 5 minutes. Invert on serving plate. Serve with Whipped cream.

CHERRY UPSIDE DOWN CAKE..

Steps:

• have ingredients at room temperature --
• butter a 12x8 pan.sprinkle brown sugar over bottom of pan -- add drained cherries.
• sift together flour, baking powder, salt and sugar.
• add to oil and milk and vanillla -- beat for 1 1/2 minutes or batter is well blended.
• add egg, unbeaten, and beat for another 1 1/2 minutes.
• pour over cherries in pan --
• bake at 350* for 35-45 minutes --
• CHERRY SAUCE:.
• you will need to put reserved cherry juice, drained from cherries into a 2 cup measuring cup -- and add enough water to equal 1 1/2 cups juice -- ,
• pour into a medium saucepan -- add sugar, and cornstarch -- cook till thickened -- stirring constantly --
• remove from heat and add almond extract, butter and red food coloring, if desired --
• stir well to combine -- and butter melted.
• serve warm over warm cake --
• I can hear my husband sigh!

HERSHEY'S CHOCOLATE CHERRY FUDGE

Steps:

• Line 8-inch square pan with foil.
• Lightly press chopped cherries between layers of paper towels to remove excess moisture.
• Place butter in medium microwave-safe bowl.
• Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.
• Microwave at HIGH 1-1/2 minutes; stir vigorously.
• Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.
• Do NOT boil.
• Stir in chopped cherries, pecans and almond extract.
• Spread mixture into prepared pan.
• Cover; refrigerate until firm.
• Remove foil; cut into squares.
• Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
• Serve cold; refrigerate leftover fudge.
• NOTE: For best results, do not double this recipe.

CHERRY CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Melt butter and pour into a 8" x 8" oven-proof casserole dish.
• Spoon pie filling evenly over bottom of pan.
• In a mixing bowl, prepared cake mix with eggs, water, oil and lemon rind as directed on package instructions.
• Pour mixture over pie filling in pan.
• Bake in preheated 350 F oven for 50 to 55 minutes or until firm to the touch.
• Let stand in pan for 15 minutes, then invert cake onto a serving platter.
• Spoon any remaining filling left in the pan over the cake.
• Using an electric mixer, beat whipping cream until it starts to thicken.
• Add granulated sugar by spoonfuls and continue to beat until cream is stiff.
• Do not overbeat as it could start to form butter.
• Fold in yogurt and vanilla extract.
• Spread mixture on top of cake.
• Serve cake warm or cold.

HERSHEY'S CHOCOLATE PRALINES

Steps:

• Line 2 cookie sheets with wax paper.
• In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
• Cook over medium heat,stirring constantly until mixture boils.
• Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
• Remove from heat.
• Add butter and vanilla.
• DO NOT STIR.
• Cool at room temperature to 160 degrees.
• Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
• Quickly drop by teaspoonfuls onto cookie sheet.
• Cool.
• Store covered.

CHERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9x13 baking pan and set aside.
• Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
• Mix remaining ingredients until sugar and cornstarch are dissolved.
• Pour or gently spoon cherry mixture over batter.
• Bake for 50-60 minutes.
• Serve topped with whipped cream or vanilla ice cream.

HERSHEY'S CHOCOLATE CHERRY CHEESE PIE

Steps:

• Heat oven to 375. Break chocolate bars into small pieces and place in small microwave safe bowl. Microwave 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred. Cool. In small mixer bowl on medium speed, beat cream cheese and sugar until smooth. Add eggs; beat well. Stir in vanilla and melted chocolate until completely blended. Pour into crust. Bake 20 minutes or until almost set in center. Remove from oven. Prepare sour cream topping, spread over pie. Continue baking 10 minutes or just until set. Cool completely, Cover; refrigerate until firm. Just before serving, spread cherry pie filling over top of pie.
• Sour Cream Topping.
• In small bowl, combine sour cream, sugar and vanilla; blend well.

GERMAN CHOCOLATE UPSIDE DOWN

Steps:

• Grease bottom of 9"x13" cake pan Sprinkle pecans and coconut on bottom of pan.
• Mix cake as directed on box.
• Pour cake batter over pecans and coconut.
• Mix cream cheese, melted margarine and powdered sugar until creamy. Drop by spoonfuls onto cake batter being careful not to touch side of pan with mixture.
• Bake at 350°F for 45 minutes (glass pan).