100% would make again
4 Servings
Prep: 20 min. Bake: 20 min.
Ingredients
2 tablespoons butter
1/3 cup packed brown sugar
2 tablespoons 2% milk
1/4 cup chopped almonds
BATTER:
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup 2% milk
Directions- In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside.
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds.
- Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature. Yield: 4 servings.
Nutrition Facts:
- 1 cake equals 410 calories, 18 g fat (8 g saturated fat), 86 mg cholesterol, 282 mg sodium, 59 g carbohydrate, 2 g fiber, 6 g protein.
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