Almond Praline Cakes 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 Printed from tasteofhome.com Jul 20, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Praline Cakes cont. 1/3 cup 2% milk 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 mixing bowl, cream butter and sugar. 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 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 Printed from tasteofhome.com Jul 20, 2008 Copyright Reiman Media Group, Inc © 2008

	Almond Praline Cakes or at room temperature. Yield: 4 servings. Printed from tasteofhome.com Jul 20, 2008 Copyright Reiman Media Group, Inc © 2008