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Chocolate Pineapple Upside Down Cake

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  Shortening 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Hershey chocolate 1⁄4 Cup (4 tbs)
  Eggs 2
  Sifted flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Vanilla 1 Tablespoon
  Cold water 1 Cup (16 tbs)
  Brown sugar 1 Cup (16 tbs)
  Margarine 1⁄4 Cup (4 tbs)
  Pineapple slices 5
  Maraschino cherries 5

Cream shortening; add sugar and beat.
Add eggs, one at a time; beat well.
Sift flour, baking powder, salt and chocolate together.
Add vanilla to water.
Alternately add dry and liquid ingredients; blend until smooth.
Sprinkle pan with brown sugar; dot with margarine.
Arrange pineapple slices in pan, place cherry in center of each slice.
Spread cake batter evenly over pineapple; may be baked with or without a cover.
Bake at 375 degrees for 5 minutes.
Reduce heat to 350 deg.and bake for 40 to 50 minutes.
Allow to stand 5 minutes before turning cake upside down on platter.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4331 Calories from Fat 1562

% Daily Value*

Total Fat 176 g270.2%

Saturated Fat 47.4 g237%

Trans Fat 13.5 g

Cholesterol 436.2 mg145.4%

Sodium 2386.1 mg99.4%

Total Carbohydrates 657 g218.9%

Dietary Fiber 10 g39.9%

Sugars 455.6 g

Protein 43 g85.1%

Vitamin A 48.8% Vitamin C 21.5%

Calcium 132.8% Iron 85.3%

*Based on a 2000 Calorie diet

Chocolate Pineapple Upside Down Cake Recipe