Chocolate Pineapple Upside Down Cake
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Hershey chocolate||1⁄4 Cup (4 tbs)|
|Sifted flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Cold water||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
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.