Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter
     1/3           cup  butter
     1/2           cup  light brown sugar -- packed
  16            ounces  canned apricot halves -- drained
  10                    maraschino cherries -- halved
     3/4           cup  sugar
     1/4           cup  hersheys cocoa
  1               dash  cinnamon
  2              large  eggs
  1 3/4           cups  cake flour
  1           teaspoon  baking soda
     3/4           cup  milk
     1/2      teaspoon  vanilla

Preparation:

Heat oven to 350 degrees. In 12 cup Bundt pan, melt 2 tbsp butter in oven. Remove from oven. Stir in brown sugar. Arrange apricot halves rounded side down, and cherries in the pan. Set aside. In small mixer bowl, beat 1/3 sup butter and granulated sugar until light and fluffy. Add cocoa and cinnamon, beat until well blended. Stir in vanilla. Pour batter into pan over fruit. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. invert cake onto serving plate. Serve warm.

Nutritional Information:

5585 Calories (kcal); 106g Total Fat; (16% calories from fat); 42g Protein; 1150g Carbohydrate; 627mg Cholesterol; 3575mg Sodium