Ingredients
- 16 apricot (canned halves)
- 10 maraschino cherries
- 9 bundt (pan)
- 9 baking (square pan)
- 2 eggs
- 3/8 sup butter
- 220 gr cake flour
- 180 ml milk
- 150 gr sugar
- 110 gr brown sugar (light)
- 75 gr butter
- 28 gr butter
- 28 gr butter in oven
- 22 gr hersheys cocoa
- 5 gr baking soda
- 2 gr vanilla
- 1 gr cinnamon
little less than 40 minutes, and was very full could have used a dozen 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) ----
