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Name: Mango-Nut Upside-Down Orange Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 tb Nonfat Margarine; Melted; 1/4 c Brown Sugar firmly packed; 3/4 ts Baking soda; 1/4 c Egg Beaters? 99% Egg; 1/4 c Stick Margarine; *Note; 1 tb Pecans; Chopped, **Note; 1 1/2 c Mangos; Thinly Sliced; 1/2 c Nonfat Plain Yogurt; 1/8 ts Salt; 2/3 c Granulated sugar; 1 ts Vanilla extract; 1 c All-purpose flour; 1/8 c Egg Beaters? 99% Egg

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INGREDIENTS

1 tb Nonfat Margarine; Melted
1/4 c Brown Sugar ; firmly packed
3/4 ts Baking soda
1/4 c Egg Beaters? 99% Egg
1/4 c Stick Margarine; *Note
1 tb Pecans; Chopped, **Note
1 1/2 c Mangos; Thinly Sliced
1/2 c Nonfat Plain Yogurt
1/8 ts Salt
2/3 c Granulated sugar
1 ts Vanilla extract
1 c All-purpose flour
1/8 c Egg Beaters? 99% Egg

Servings

INSTRUCTIONS

*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%

NOTES

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Mango-Nut Upside-Down Orange Cake

1 tb Nonfat Margarine; Melted
1/4 c Brown Sugar firmly packed
3/4 ts Baking soda
1/4 c Egg Beaters? 99% Egg
1/4 c Stick Margarine; *Note
1 tb Pecans; Chopped, **Note
1 1/2 c Mangos; Thinly Sliced
1/2 c Nonfat Plain Yogurt
1/8 ts Salt
2/3 c Granulated sugar
1 ts Vanilla extract
1 c All-purpose flour
1/8 c Egg Beaters? 99% Egg

*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  <reggie@reggie.com>  Posted to Digest eat-lf.v096.n137    Date: Wed, 28 Aug 1996 22:23:52 -0700    From: Reggie Dwork <reggie@reggie.com>  NOTES : Cal  231.1       Fat  6.5g       Carbs  40.7g       Fiber  0.4g       Protein  3.3g       Sodium  263mg       CFF  24.9%

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 8 Servings

Calories: 168
Calories from Fat: 4 (2%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0.9mg		0 %
Sodium 331.1mg		11 %
Potassium 75.7mg		2 %
Total Carbohydrate 38.8g		11 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 38.4g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 168

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