Print Options

Back to Almond Praline Cakes >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Almond Praline Cakes

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.

4 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

2 tablespoons butter
1/3 cup packed brown sugar
2 tablespoons 2% milk
1/4 cup chopped almonds
BATTER:
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup 2% milk

Directions

In a small saucepan, melt butter over medium heat. Stir in brown
sugar and milk. Cook and stir until sugar is dissolved, about 1
minute. Pour into four 8-oz. ramekins or custard cups coated with
cooking spray. Sprinkle with almonds; set aside.
In a small bowl, cream butter and sugar until light and fluffy. Beat
in egg and vanilla. Combine the flour, cocoa, baking powder and
baking soda; gradually add to creamed mixture alternately with milk.
Spoon over almonds.
Bake at 350° for 20-25 minutes or until a toothpick comes out

2 of 2

Almond Praline Cakes (continued)

Directions (continued)

clean. Cool on a wire rack for 5 minutes. Carefully run a knife
around the edge of ramekins to loosen. Invert cakes onto dessert
plates. Serve warm or at room temperature. Yield: 4 servings.

Nutrition 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.