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
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|Serving Size: 1 Serving (1088g)|
|Recipe Makes: 1|
|Calories from Fat: 1596 (43%)|
|Amt Per Serving||% DV|
|Total Fat 177.4g||237 %|
|Saturated Fat 62.5g||312 %|
|Monounsaturated Fat 68.1g|
|Polyunsanturated Fat 33.5g|
|Cholesterol 462.6mg||142 %|
|Sodium 2482.6mg||86 %|
|Potassium 1061.1mg||28 %|
|Total Carbohydrate 512.4g||151 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 506.1g|
|Protein 31.8g||45 %|
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Calories per serving: 3674
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