1 tb Nonfat Margarine; Melted
1/4 c Firmly Packed Brown Sugar
1 1/2 c Mangos; Thinly Sliced
1 c All-Purpose Flour
3/4 ts Baking Soda
1/8 ts Salt
1/4 c Stick Margarine; *Note
2/3 c Granulated Sugar
1 ts Vanilla Extract
1/4 c Egg Beaters? 99% Egg
-Substitute; Plus
1/8 c Egg Beaters? 99% Egg
-Substitute; Or Equiv To
-1 Lg Egg
1/2 c Nonfat Plain Yogurt
1 tb Pecans; Chopped, **Note
*NOTE:Original recipe used stick margarine. I used Promise Fatfree
margarine for this. And for the 1/4 C I used a low fat margarine but not
Promise.
**NOTE: I added 1 T pecans which were not in the original recipe.
Preheat oven to 350 deg F.
Coat the bottom of a 9 inch round cake pan with melted margarine. Sprinkle
brown sugar over margarine. Arrange mango slices spokelike over brown
sugar, working from center of pan to edge; set aside.
Combine flour, baking soda, and salt in a bowl; stir well. Set aside. Beat
1/4 cup margarine and granulated sugar at medium speed of a mixer until
well-blended. Add orange rind, vanilla, and egg; beat well. Add flour
mixture to creamed mixture alternately with yogurt, beginning and ending
with flour mixture; beat well after each addition. Pour batter over mango
slices.
Bake at 350 deg F for 30 minutes or until a wooden pick inserted in center
of cake comes out clean. Let cake cool in pan 5 minutes on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula. In vert onto
a cake plate, and cut into wedges. Serve cake warm.
Makes 8 servings.
This is absolutely fabulous!!
Entered into
Yields
8 Servings