Ingredients
2 tablespoons butter1/3 cup packed brown sugar2 tablespoons 2% milk1/4 cup chopped almondsBATTER:2 tablespoons butter, softened1/2 cup sugar1 egg1/4 teaspoon vanilla extract1/2 cup all-purpose flour2 tablespoons baking cocoa1/2 teaspoon baking powder1/4 teaspoon baking soda1/3 cup 2% milk
Preparation
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 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.
