Title: Almond-praline chocolate upside-down cake
 Categories: Cakes
      Yield: 1 Servings
 
      2 tb Margarine or butter
    1/3 c  Packed brown sugar
      2 tb Half-and-half or light cream
    1/4 c  Coarsely chopped almonds or
           -pecans
    1/2 c  All-purpose flour
    1/2 c  Sugar
      2 tb Unsweetened cocoa powder
    1/2 ts Baking Powder
    1/4 ts Baking soda
    1/3 c  Milk
      2 tb Margarine or butter;
           -softened
      1    Egg or
      1    Egg white
    1/4 ts Vanilla
           Whipped cream or vanilla ice
           -cream
 
  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.
  
  Nutrition facts per serving: 468 cal. , 7 g pro. , 59 g carbo. , 24 g
  total fat (8 g sat. fat), 78 mg chol. , 266 mg sodium, 244 mg
  potassium.