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Ingredients
- 1 1/2 c. Packed brown sugar
- 3/4 c. Butter, melted
- 1 tsp Vanilla
- 3 x Large eggs
- 3/4 c. All-purpose flour
- 1/2 c. Unsweetened cocoa pwdr
- 1/4 tsp Salt
- 3/4 x Toasted minced almonds
- 1/4 lb White chocolate
- 1 Tbsp. Butter
- 1/2 c. Lowfat sour cream Unsweetened cocoa pwdr Sliced almonds
Directions
- CAKE: Grease 5 c. heart shaped pan; dust with unsweetened cocoa pwdr and set aside. In bowl, blend together brown sugar, butter and vanilla; add in Large eggs, one at a time, beating well with wooden spoon after each addition.
- Sift together flour, cocoa and salt; add in all at once to creamed mix, mixing just till blended. Stir in nuts; spread in prepared pan. Loosely cover tip of heart with foil to prevent from drying out.
- Bake in 350 F oven for 35 to 40 min or possibly till just barley hard to the touch. Let cold in pan for 10 min; turn out onto rack and let cold completely.
- FROSTING: In top of double boiler over warm, not boiling, water, heat white chocolate with butter. (Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 min or possibly till softened.)
- Remove from heat and let cold slightly; stir in lowfat sour cream till smooth and blended. Chill for 10 min; spread smoothly over sides then top of cooled cake.
- GARNISH: Sprinkle cocoa in attractive pattern on top of cake. Arrange almonds around top edge.
- Yield: 1 cake
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