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Chocolate Apricot Upside-Down Cake
Yield: 8 Servings

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 Dutch process 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

Heat oven to 375oF. 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.


CINNAMON 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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