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Recipe Name: Almond-praline Chocolate Upside-down Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Margarine or butter
1/3 Cup(s) Packed brown sugar
2 Tablespoon(s) Half-and-half or light cream
1/4 Cup(s) Coarsely chopped almonds or
1/2 Cup(s) All-Purpose Flour
1/2 Cup(s) Sugar
2 Tablespoon(s) Unsweetened cocoa powder
1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Baking soda
1/3 Cup(s) Milk
1 Egg or
1 Egg white
1/4 Teaspoon(s) Vanilla
Whipped cream or vanilla ice
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

Nutrition (calculated from recipe ingredients)
Calories: 1720
Calories From Fat: 679
Total Fat: 78g
Cholesterol: 276.8mg
Sodium: 942.9mg
Potassium: 865.6mg
Carbohydrates: 239.8g
Fiber: 9g
Sugar: 177.7g
Protein: 29.7g

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