Dessert

Cocoa-mango Upside-down Cake is for Dessert.

Cocoa-mango Upside-down Cake takes several minutes to prepare.

Cocoa-mango Upside-down Cake takes 50 minutes to cook.

Cocoa-mango Upside-down Cake makes 8 servings.

The ingredients for Cocoa-mango Upside-down Cake are:

1 medium mango
1/4 c. light brown sugar (2TBSP Splenda brown sugar blend)
1 TBSP honey or corn syrup (Molasses)
2 TBSP butter
3/4 c. all-purpose flour
3/4c. granulated sugar
1/3c. unsweetened cocoa powder
1tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
3/4c. buttermilk
1/4c. canola oil (applesauce)
1 egg
1/2 tsp. vanilla extract
1/4c. apricot preserves, strained
2TBSP chopped macadamia nuts or almonds

Here is how you make Cocoa-mango Upside-down Cake:

Peel and slice the mango into long strips. Set aside.In a small saucepan, combine the brown sugar, honey/corn syrup/molasses, and butter. Stir until bubbling, then put immediately into an 8-inch round cake pan. Spread mixture evenly around the bottom. Arrange the mango slices over this.Sift together the flour, sugar, cocoa, ginger, baking soda, and salt into t large mixing bowl. Add buttermilk, oil/applesauce, egg and vanilla. Mix on low until combined, then increase speed for 2 minutes longer.Pour batter over the mangos. Bake for 45-55 minutes at 350 degrees. Run a knife around the edge of the cake to release it. Invert a serving plated over the cake, and turn both over, letting cake fall onto the plate. Replace any fruit that sticks. In a small sauce pan, heat the preserves until bubbling (I did not do this). Brush over the top of the cake as a glaze, then sprinkle the nuts around the edge as a garnish.Serves 8.Number of Servings: 8Recipe submitted by SparkPeople user RLANDES.

The nutritional information for Cocoa-mango Upside-down Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 217.5

• Total Fat: 5.0 g
• Cholesterol: 31.9 mg
• Sodium: 284.1 mg
• Total Carbs: 41.3 g
• Dietary Fiber: 2.2 g
• Protein: 3.8 g