Category: Desserts

2 tbsp Margarine or butter

1/3 cup Packed brown sugar

2 tbsp Half-and-half or light cream

1/4 cup Coarsely chopped almonds or pecans

1/2 cup All-purpose flour

1/2 cup Sugar

2 tbsp Unsweetened cocoa powder

1/2 tsp Baking Powder

1/4 tsp Baking soda

1/3 cup Milk

2 tbsp Margarine or butter, softened

1 Egg or

1 Egg white

1/4 tsp 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 <kirkland@gj.net> on Dec 09, 1997