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Cute and chocolaty, these mini cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra Doss relates from Smithville, Missouri.
This recipe is:
Contest Winning
Nutritional 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.
Originally published as Almond Praline Cakes in Cooking for 2 Winter 2007, p31
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Reviewed on Jul. 28, 2011 by bytgee
Very good and moist cake! Next time, I would make extra caramel sauce to drizzle over the cake for presentation.
Reviewed on Jan. 27, 2011 by SandyG64
These are easy and if you spray the cups and take out after 5 minutes they fall out of cups. Very easy and nice quick dessert.
Reviewed on May. 06, 2010 by bameiboo
The idea of this was a bit better than the result. The problem was the praline toppping stuck to the ramikins. I had to scrap it out and pile it on top of the cakes. The taste was good and I liked the portion, not a huge cake I'll be tempted to eat. I will make other versions with fruit and different flavors.
Reviewed on Feb. 28, 2008 by chepting
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