Almond-Praline Chocolate Upside-Down Cake

Title:
Almond-Praline Chocolate Upside-Down Cake

Yield:
1 Servings

Categories:
Cakes




Ingredients:





     2 tb Margarine or butter


   1/3 c  Packed brown sugar


     2 tb Half-and-half or light cream


   1/4 c  Coarsely chopped almonds or


          -pecans


   1/2 c  All-purpose flour


   1/2 c  Sugar


     2 tb Unsweetened cocoa powder


   1/2 ts Baking Powder


   1/4 ts Baking soda


   1/3 c  Milk


     2 tb Margarine or butter;


          -softened


     1    Egg or


     1    Egg white


   1/4 ts Vanilla


          Whipped cream or vanilla ice


          -cream






 For syrup, in a small saucepan melt the margarine or butter. Stir in the


 brown sugar and half-and-half or light cream. Cook and stir just till


 blended. Pour syrup into an 8x4x2-inch loaf pan or divide between two


 10-ounce custard cups. Sprinkle almonds or pecans evenly over the syrup.


 Set pan or custard cups aside.


 


 For batter, in a medium mixing bowl stir together the flour, sugar, cocoa


 powder, baking powder, and baking soda. Add milk, margarine or butter, egg


 or egg white, and vanilla. Beat with an electric mixer on low to medium


 speed about 30 seconds or till combined. Beat on medium to high speed for
1


 minute. Gently pour or spoon the batter over the syrup and nuts in the pan


 or custard cups. If using custard cups, place on a baking sheet.


 


 Bake in a 350 degree F. oven for 25 to 30 minutes or till a wooden


 toothpick inserted near the center comes out clean. Cool on a wire rack for


 5 minutes. Loosen sides and invert the cake onto a plate. Serve cake warm


 with whipped cream or ice cream. Serves 4.


 


 Nutrition facts per serving: 468 cal. , 7 g pro. , 59 g carbo. , 24 g total


 fat (8 g sat. fat), 78 mg chol. , 266 mg sodium, 244 mg potassium.


 Posted to recipelu-digest Volume 01 Number 353 by James and Susan Kirkland


 
on Dec 09, 1997