Recipe - Mango-Nut Upside-Down Orange Cake

1 tablespoon Nonfat Margarine; Melted
One fourth cup Firmly Packed Brown Sugar
1 One half cup Mangos; Thinly Sliced
1 cup AllPurpose Flour
Three fourths teaspoon Baking Soda
1/8 teaspoon Salt
One fourth cup Stick Margarine; *Note
2/3 cup Granulated Sugar
1 teaspoon Vanilla Extract
One fourth cup Egg Beaters® 99% Egg
Substitute; Plus
1/8 cup Egg Beaters® 99% Egg
Substitute; Or Equiv To
1 Lg Egg
One half cup Nonfat Plain Yogurt
1 tablespoon Pecans; Chopped, **Note

*NOTE:Original recipe used stick margarine. I used Promise Fatfree
margarine for this. And for the One fourth 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
One fourth cup margarine and granulated sugar at medium speed of a mixer until
wellblended. 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 MasterCook and tested for you by Reggie Dwork
reggie@reggie.com
Posted to Digest eatlf.v096.n137

Date: Wed, 28 Aug 1996 22:23:52 0700

From: Reggie Dwork reggie@reggie.com
NOTES : Cal 231.1
Fat 6.5g
Carbs 40.7g
Fiber 0.4g
Protein 3.3g
Sodium 263mg
CFF 24.9%