4 tbsp. butter
1/2 c. Imperial brown sugar, packed
2 c. (29 oz. can) peach slices, drained
4 maraschino cherries, halved
2/3 c. butter
1 1/4 c. Imperial granulated sugar
1 tsp. vanilla
2 eggs
1 1/2 c. all-purpose flour
1/3 c. cocoa
1/2 tsp. each baking soda and salt
1/2 c. buttermilk or sour milk

Melt 4 tablespoons butter in 9 inch square pan; sprinkle Imperial brown sugar over butter. Place rows of peaches on mixture; add cherries randomly cut side up. Cream 2/3 cup butter, Imperial granulated sugar and vanilla in large mixer bowl. Add eggs, beat well.

Combine next 4 ingredients alternately with buttermilk to creamed mixture. Pour into pan. Bake at 350 degrees F. for 60 to 65 minutes or until cake tester inserted in center comes out clean. Invert onto serving plate immediately. Serve warm. Serves 9.