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Ingredientes
- 2 Tbsp. Margarine or possibly butter
- 1/3 c. Packed brown sugar
- 2 Tbsp. Half-and-half or possibly light cream
- 1/4 c. Coarsely minced almonds or possibly pecans
- 1/2 c. All-purpose flour
- 1/2 c. Sugar
- 2 Tbsp. Unsweetened cocoa pwdr
- 1/2 tsp Baking Pwdr
- 1/4 tsp Baking soda
- 1/3 c. Lowfat milk
- 2 Tbsp. Margarine or possibly butter, softened
- 1 x Egg or possibly
- 1 x Egg white
- 1/4 tsp Vanilla Whipped cream or possibly vanilla ice cream
Direcciones
- For syrup, in a small saucepan heat the margarine or possibly butter. Stir in the brown sugar and half-and-half or possibly light cream. Cook and stir just until blended. Pour syrup into an 8x4x2-inch loaf pan or possibly divide between two 10-oz custard c.. Sprinkle almonds or possibly pecans proportionately over the syrup.
- Set pan or possibly custard c. aside.
- For batter, in a medium mixing bowl stir together the flour, sugar, cocoa pwdr, baking pwdr, and baking soda. Add in lowfat milk, margarine or possibly butter, egg or possibly egg white, and vanilla. Beat with an electric mixer on low to medium speed about 30 seconds or possibly until combined. Beat on medium to high speed for 1 minute. Gently pour or possibly spoon the batter over the syrup and nuts in the pan or possibly custard c.. If using custard c., place on a baking sheet.
- Bake in a 350 degree F. oven for 25 to 30 min or possibly until a wooden toothpick inserted near the center comes out clean. Cold on a wire rack for 5 min. Loosen sides and invert the cake onto a plate. Serve cake hot with whipped cream or possibly ice cream.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 471g | |
| Calories 1528 | |
| Calories from Fat 530 | 35% |
| Total Fat 60.12g | 75% |
| Saturated Fat 12.99g | 52% |
| Trans Fat 8.34g | |
| Cholesterol 201mg | 67% |
| Sodium 1604mg | 67% |
| Potassium 465mg | 13% |
| Total Carbs 233.87g | 62% |
| Dietary Fiber 4.8g | 16% |
| Sugars 176.34g | 118% |
| Protein 19.81g | 32% |
