Mango-Nut Upside-Down Orange Cake

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Mango-Nut Upside-Down Orange Cake Ingredients

1 tb Nonfat Margarine; Melted	2/3 c Granulated Sugar
1/4 c Firmly Packed Brown Sugar	1 ts Vanilla Extract
1 1/2 c Mangos; Thinly Sliced	1/4 c Egg Beaters? 99% Egg
1 c All-Purpose Flour	1/8 c Egg Beaters? 99% Egg
3/4 ts Baking Soda	1/2 c Nonfat Plain Yogurt
1/8 ts Salt	1 tb Pecans; Chopped, **Note
1/4 c Stick Margarine; *Note

Instructions for Mango-Nut Upside-Down Orange Cake

*NOTE:Original recipe used stick margarine. I used Promise Fatfree margarine for this. And for the 1/4 C I used a low fat margarine but not Promise. **NOTE: I added 1 T pecans which were not in the original recipe. Preheat oven to 350 deg F. Coat the bottom of a 9 inch round cake pan with melted margarine. Sprinkle brown sugar over margarine. Arrange mango slices spokelike over brown sugar, working from center of pan to edge; set aside. Combine flour, baking soda, and salt in a bowl; stir well. Set aside. Beat 1/4 cup margarine and granulated sugar at medium speed of a mixer until well-blended. Add orange rind, vanilla, and egg; beat well. Add flour mixture to creamed mixture alternately with yogurt, beginning and ending with flour mixture; beat well after each addition. Pour batter over mango slices. Bake at 350 deg F for 30 minutes or until a wooden pick inserted in center of cake comes out clean. Let cake cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula. In vert onto a cake plate, and cut into wedges. Serve cake warm. Makes 8 servings. This is absolutely fabulous!! Entered into MasterCook and tested for you by Reggie Dwork Posted to Digest eat-lf.v096.n137 Date: Wed, 28 Aug 1996 22:23:52 -0700 From: Reggie Dwork NOTES : Cal 231.1 Fat 6.5g Carbs 40.7g Fiber 0.4g Protein 3.3g Sodium 263mg CFF 24.9%

Main Ingredient: CakeCuisine: Uncategorized

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