Chocolate Cherry Upside-Down Cake

40 oz pitted black cherries
1/2 cup butter
1/4 cup brown sugar packed
1/4 cup butter
1/2 cup brown sugar packed
1/2 cup sugar
1 egg yolk
2 sq. bitter chocolate melted
1 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup milk
1 teaspoon vanilla
1 egg white, beated into stiff peaks
1 cup heavy cream, whipped

Place 1/2 cup butter in cake pan add 1/4 cup of brown sugar, and turn on low heat until the butter and brown shgar are melted. Blend and spread evenly over the pan. Remove from heat. Carefully place the pitted cherries close together in the butter-sugar mixture. reserve the cherry juice. Cream together the 1/4 cup of butter, 1/2 cup brown sugar, 1/2 cup of sugar until very light. Add the egg yolk, melted chocolate, and mix thoroughly. Sift the flour, baking powder, salt, & cinnamon, & add to butter-sugar mixutre lternatiing with the milk. Add the vanilla, mix. Fold in egg white. Spoon the cake batter over the cherries. Bake in a preheated 350F oven for 45 minutes. Color the whipping cream with the cherry juice and then whip.

Then use the whipping cream to edge the cherry topping.

* * * *