PEACHY UPSIDE-DOWN CAKE

Ingredient:
-4 tablespoons butter or margarine
-½ cup Imperial Golden Light Brown Sugar, packed
-2 cups (29-oz. can) peach slices, drained
-4 maraschino cherries, halved
-2/3 cup butter or margarine
-1¼ cups Imperial Granulated Sugar
-1 teaspoon vanilla
-2 eggs
-1½ cups all-purpose flour, unsifted
-1/3 cup cocoa
-½ teaspoon each baking soda and salt
-½ cup buttermilk or sour milk

Method:
1.Melt 4 tablespoons butter or margarine in 9-inch square pan.
2.Sprinkle Imperial Golden Light Brown Sugar over butter. Place rows of peaches on mixture.
3.Add cherries randomly, cut side up.
4.Cream 2/3 cup butter or margarine, Imperial Granulated Sugar and vanilla in large mixer bowl.
5.Add eggs, beat well.
6.Combine next 4 ingredients alternately with buttermilk to creamed mixture.
7.Pour into pan then bake it at 350’F for 60 to 65 minutes or until cake tester inserted comes out clean.
8.Invert into serving plate immediately.
9.Serve warm.
10.Can be serves up to 9 people.