AZTEC SUNBURST CAKE
From Hershey’s Fabulous Desserts
3/4 C plus 2 T butter or margarine, divided
1/2 C packed light brown sugar
2 T light corn syrup
1 can (16 oz) pear halves (4 to 6 halves)
7 maraschino cherries, cut into quarters
1/2 C pecan halves
1 1/4 C granulated sugar
1 t vanilla extract
2 eggs
1 1/2 C all-purpose flour
1/4 C cocoa
1/2 t baking soda
1/2 t salt
1/2 C buttermilk or sour milk
Sweetened whipped cream
Heat oven to 350 F. In 9 inch square baking pan melt 1/4 C butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Drain pear halves; slice each in half lengthwise into 4 sections, if desired, and place in sunburst design over mixture in the pan. Arrange cherries and pecans between pear sections, in the centre and in the corners.
In a large mixing bowl cream remaining 1/2 C + 2 T butter, granulated sugar and vanilla. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture.
Carefully pour batter over the fruit and nuts in pan. Bake 50 to 55 minutes or until wooden pick comes out clean. Immediately invert onto a serving plate. Serve warm or cold with sweetened whipped cream, if desired.
8 to 10 servings.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/PICT0002.jpg
From Hershey’s Fabulous Desserts
3/4 C plus 2 T butter or margarine, divided
1/2 C packed light brown sugar
2 T light corn syrup
1 can (16 oz) pear halves (4 to 6 halves)
7 maraschino cherries, cut into quarters
1/2 C pecan halves
1 1/4 C granulated sugar
1 t vanilla extract
2 eggs
1 1/2 C all-purpose flour
1/4 C cocoa
1/2 t baking soda
1/2 t salt
1/2 C buttermilk or sour milk
Sweetened whipped cream
Heat oven to 350 F. In 9 inch square baking pan melt 1/4 C butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Drain pear halves; slice each in half lengthwise into 4 sections, if desired, and place in sunburst design over mixture in the pan. Arrange cherries and pecans between pear sections, in the centre and in the corners.
In a large mixing bowl cream remaining 1/2 C + 2 T butter, granulated sugar and vanilla. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture.
Carefully pour batter over the fruit and nuts in pan. Bake 50 to 55 minutes or until wooden pick comes out clean. Immediately invert onto a serving plate. Serve warm or cold with sweetened whipped cream, if desired.
8 to 10 servings.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/PICT0002.jpg
