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Aztec Chocolate CakePrint this Recipe for Aztec Chocolate Cake ¼ cup butter, melted ½ cup packed brown sugar 2 tablespoons light corn syrup 4 canned pear halves ¼ cup quartered maraschino cherries ¼ cup chopped pecans ½ cup plus 2 tablespoons butter 1 ¼ cups sugar 1 teaspoon vanilla 2 eggs 1 ½ cups unsifted all-purpose flour ¼ cup Hershey's cocoa ½ teaspoon baking soda ½ teaspoon salt ½ cup buttermilk or sour milk Preheat the oven to 350 degrees. Have ready a 9-inch square baking pan. Combine the ¼ cup melted butter, brown sugar and corn syrup in the 9-inch square pan; spread evenly over the bottom of the pan. Drain the pear halves; slice each into 4 sections and place in a sunburst design on the mixture in the pan. Arrange the cherries and pecans between the pear sections, in the center and at the corners. Cream the ½ cup plus 2 tablespoons butter, sugar and vanilla in a large mixing bowl. Add the eggs; beat well. Combine the flour, cocoa, baking soda and salt; add alternately with the buttermilk or sour milk to the creamed mixture. Pour over the fruit and nuts in the pan. Bake for 45 to 50 minutes or until a cake tester inserted in the middle of the cake comes out clean. Immediately invert onto a serving dish. Serve warm, with whipped cream, if desired. Hersheys Cocoa Cookbook, Western Publishing Company, 1979 Return to Best Chocolate Cake Recipes and leave Aztec Chocolate Cake
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