Cakes
2 tablespoons Margarine
1/3 cups Packed brown sugar
2 tablespoons Light cream
1/4 cups Almonds
1/2 cups Flour
1/2 cups Sugar
2 tablespoons Unsweetened cocoa powder
1/2 teaspoons baking powder
1/4 teaspoons baking soda
1/3 cups Milk
2 tablespoons Margarine
1 Egg
1/4 teaspoons Vanilla
Whipped cream
Chocolate cake with almond or praline syrup
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.