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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
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

Printed from tasteofhome.com Jul 20, 2008

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Almond Praline Cakes cont.

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 or at room temperature.

Yield: 4 servings.