Chocolate Pineapple Upside Down Cake Recipe
Ingredients
| 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 |
Nutrition Facts
Serving size: Complete recipe
Calories 4331 Calories from Fat 1560
% Daily Value*
Total Fat 176 g270.2%
Saturated Fat 47.4 g237%
Trans Fat 16.7 g
Cholesterol 436.2 mg145.4%
Sodium 2727.4 mg113.6%
Total Carbohydrates 657 g218.9%
Dietary Fiber 10 g39.9%
Sugars 455.6 g
Protein 43 g85.1%
Vitamin A 48.7% Vitamin C 21.5%
Calcium 132.8% Iron 85.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
