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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Jude2 8 Servings

INGREDIENTS

60 g Butter
3/4 c Brown sugar
2 425 g cans apricot halves in
juice
50 g Butter
1/2 c NESTLE Milk Melts
1/2 c Brown sugar
2 Eggs, beaten
1 t Vanilla essence
1 1/2 c Flour
2 t Baking powder
1/2 c Apricot juice from the can

INSTRUCTIONS

Prepare the Topping:  Melt 60g butter in a small saucepan and stir in
the brown sugar.  Spread over the base of a 23cm x 4cm round cake tin.
Drain the apricot halves reserving 1/2 cup juice for the cake.  Place
the apricots, cut side up, over the sugar mixture, packing them  close
together.  Cake  Melt the butter and chocolate in a bowl over a
saucepan of boiling  water, stirring continuously.  Remove from the
heat and stir in the brown sugar, eggs and vanilla  essence. Beat until
light.  Sift the flour and baking powder together and stir into the
chocolate  mixture alternately with the apricot syrup; avoid
overmixing.  Spoon the cake mixture over the apricots.  Bake at 190 C
for 45-55 minutes or until the cake springs back when  touched lightly
in the centre.  Turn out of the tin onto a flat plate and serve hot or
warm.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 355
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 76.1mg
Sodium: 152.5mg
Potassium: 185.4mg
Carbohydrates: 57.7g
Fiber: 1.3g
Sugar: 38.1g
Protein: 4.4g


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