(by Shirley McNevich)
1 can Lucky Leaf cherry pie filling
1 TBSP water
1 TBSP cornstarch
1 2/3 cups flour
1 cup white sugar
1/4 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup canola oil
1 tsp. cider vinegar
1 tsp. vanilla
In a bowl add cornstarch and 1 TBSP water--stir until dissolved. Add cherry pie filling--stir until mixed. Pour the mixture into a greased 9 x 9 x 2 cake pan. In a separate bowl add flour, white sugar, cocoa, baking soda and salt--stir with a spoon. Add 1 cup water, canola oil, cider vinegar and vanilla--stir with a whisk until smooth and blended. Pour the chocolate batter on top of the cherry mixture in the cake pan. Bake at 350 degrees for 40-45 minutes. Cool for 15 minutes, then flip it upside down on to a cake plate. Cool completely.
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