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Add a photoServings: 10
Ingredients
- 6 ounce Cream cheese, softened
- 10 Tbsp. Butter, softened
- 1/2 c. Brown sugar
- 1 x Egg
- 1/2 tsp Vanilla extract
- 1 tsp Almond extract
- 2 ounce Or possibly squares semi-sweet chocolate, melted and cooled
- 1 c. Flour
- 3/4 tsp Baking pwdr
- 1/4 tsp Baking soda
- 3 Tbsp. Lowfat milk
- 1 c. Sliced natural almonds, toasted *
- 1/4 c. Raspberry jam
- 1/4 c. Sugar
- 2 tsp Light corn syrup
Directions
- Beat cream cheese with 6 Tbsp. butter till light and fluffy. Beat in brown sugar. Beat in egg, vanilla and almond extracts. Beat in melted chocolate. Combine flour, baking pwdr, and baking soda in small bowl; fold into creamed mix alternately with lowfat milk. Mix in 1/2 c. almonds.
- Spread mix into a well-greased 9 x 9-inch square glass baking dish; microwave on Hi power, 5 to 6 min, turning pan every two min, till top is just barely tacky. Remove cake from oven and allow to cold on counter.* Meanwhile, spoon raspberry jam into glass measuring c.; microwave on Hi power, 30 seconds, till melted. Spread cake top with jam.
- Place remaining 4 Tbsp. butter in glass measuring c. with sugar and corn syrup; microwave on Hi power, 1 minute, till mix is bubbly.
- Remove from oven and stir in remaining 1/2 c. almonds.** Spread sugared almonds proportionately over raspberry jam. Allow cake to cold completely before cutting.
- Servings: 10
- * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning. Note which almonds will continue to brown slightly after removing from oven.
- * To bake cake in conventional oven; bake in greased 8 x 8-inch square pan at 350 degrees Fahrenheit, 25-30 min, till cake tester comes out clean.
- * To make topping on stove, heat jam in small pan over low heat. Heat butter in small saucepan; stir in sugar and corn syrup. Cook till bubbly.
- Remove from heat and stir in remaining 1/2 c. almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 10 servings | |
| Calories 324 | |
| Calories from Fat 173 | 53% |
| Total Fat 19.77g | 25% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 277mg | 12% |
| Potassium 101mg | 3% |
| Total Carbs 33.77g | 9% |
| Dietary Fiber 0.9g | 3% |
| Sugars 21.01g | 14% |
| Protein 3.95g | 6% |
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