Yield: 4 Servings
|1 cup||All purpose flour|
|1 teaspoon||Baking powder|
|\N \N||Broiled Brown Sugar Topping|
|\N \N||(recipe follows)|
Preheat oven to 375F. Beat eggs with vanilla until thick. Beat in sugar a little at a time, then stir in flour, baking powder and salt.
Heat milk with butter just until butter melts, then stir into batter and beat 1 minute or until smooth. Pour into greased 8-inch square pan and bake 25 inutes. Spread topping over cake while warm. Turn oven to low broil and put in frosted cake until topping is bubbly.
Makes 12 servings.
BROILED BROWN SUGAR TOPPING: Melt ¼ cup butter in a small saucepan.
Stir in ½ cup brown sugar, 3 tablespoons light cream, ½ cup chopped nuts and ¾ cup shredded coconut. Bring to boil; boil for 1 minute, stirring constantly.
Per serving: Calories 345 Fat 15 g Cholesterol 72 mg Sodium 189 me Percent calories from fat 39%
From The Dallas Morning News 10/16/96 and Miami Herald/Knight Ridder Newspapers Typos by Bobbie Beers