CHOCOLATE PEAR CAKE

This dessert, a cross between a cake and a pastry, is baked in a thin layer
and turns cake-like in texture as it bakes. It is very attractive to serve
because as the batter rises it creates a frame around each piece of fruit. It
is great served either warm, topped with ice cream, or completely cooled. For 1
cake, 8 servings, you will need 3/4 c. butter or margarine
3/4 c. sugar
3 eggs
1/4 c. cocoa
1 tbsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. salt
2 pears, peeled, cored & sliced
Powdered sugar
4 pear slices for garnish
TIPS: For an interesting variation, use apples in place of pears, omit the
cocoa and add 1 teaspoon cinnamon to the batter before pouring into pan. Cream
butter with sugar until well blended. Add eggs and beat until light and fluffy.
Stir in cocoa, vanilla, flour and salt, mixing well. Spread into buttered and
floured 11 inch round shallow pan or tart pan with a removable bottom. Batter
should be no more than 1/2 inch deep. Arrange pears over batter, pressing
slices into batter to create an attractive overall pattern. Bake at 375
degrees for 30 to 35 minutes or until cake is firm when touched. Cool and dust
with powdered sugar. Remove sides of pan when ready to serve. Garnish with
fresh pear slices.