Chocolate Raspberry Upside Down Cake

1 tb Cornstarch
2 ts Vanilla extract
1 1/2 c Raspberries
1 1/2 c Flour
1/4 c Unsweetened cocoa powder
1/4 c Granulated sugar
1 ts Baking soda
1/4 ts Salt
2 tb +2 t veg.oil
2 tb Frzn apple juice;thawed
1 ts Raspberry vinegar
1 x Confectioners sugar (opt)

Preheat oven to 350d. In medium bowl; stir together cornstarch, 1 T water, and 1 tsp vanilla unit cornstarch dissolves. Gently stir in rapsberries. Spoon into an 8" round pan;set aside. In large bowl, combine flour, cocoa, sugar, baking soda, and salt. Stir in 3/4 cup water, the oil, apple juice, vinegar and remaining 1 tsp of the vanilla until batter is smooth. Pour batter evenly over raspberry mixture. Bake 34-40 minutes or until toothpick inserted comes out clean. Cool completely. Sprinkle w/ confect. sugar if using.

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