Ingredients
- 16 apricot (canned halves)
- 10 maraschino cherries
- 9 bundt (pan)
- 9 baking (square pan)
- 2 eggs
- 3/8 sup butter
- 1 3/4 c cake flour
- 3/4 c milk
- 3/4 c sugar
- 1/2 c brown sugar (light)
- 3/8 c butter
- 2 tb butter
- 2 tbsp butter in oven
- 1/4 c hersheys cocoa
- 1 ts baking soda
- 1/2 ts vanilla
- 1 ds cinnamon
little less than 40 minutes, and was very full could have used a 12 cup pan, I think. With the apricot halves arranged in the large depressions, and slices in the small ones, and cherries here and there it's very beautiful, most unusual and tastes wonderful. From the 1934 Hersheys' Cookbook: JOANN MILLER (TXRM93A) ----
