Almond Praline Cakes

• 2 tablespoons butter
• 1/3 cup packed brown sugar
• 2 tablespoons 2% milk
• 1/4 cup chopped almonds
• 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

1. 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.
2. 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.
3. Bake at 350u0b0 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.

butter, brown sugar, milk, almonds, butter, sugar, egg, vanilla, allpurpose, baking cocoa, baking powder, baking soda, milk

Taken from www.tasteofhome.com/recipes/almond-praline-cakes/ (may not work)