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Mango Upside-Down Cake

1 Tbsp. Butter or Stick Margarine, melted
1/4 Cup Packed Dark Brown Sugar
2 Tbsp. Chopped Crystallized Ginger
1 Cup Sliced, Peeled Mango (about 1 medium)
2/3 Cup Granulated Sugar
5 Tbs. Butter or Stick Margarine, softened
1/2 Cup Egg Substitute or 3 Large Egg Whites
1 1/2 teas. Watkins Vanilla, Original Double-Strength
1 1/3 Cups All-Purpose Flour
2 teas. Watkins Baking Powder
1/2 teas. Watkins Cinnamon
1/4 teas. Salt
3/4 Cup Fat-Free Milk
Frozen Fat-Free Whipping Topping (optional)

Preheat oven to 350. Coat bottom of a 9-in. round cake pan with 1 Tbsp. melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spoke-like over the brown sugar mixture. Set aside. Beat granulated sugar and 5 Tbs. butter at med. speed of a mixer until well blended. Add egg substitute and vanilla. Beat until well blended. Lightly spoon flour into measuring cup, level with a knife. Combine flour, baking soda, cinnamon and salt. Add flour mix to sugar mix alternately with milk, beginning and ending with flour mix. Mix well after each addition. Pour batter into prepared pan. Bake at 350 for 40 minutes. Cool in pan for 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert into plate. Garnish with whipped topping, if desired. Yield - 8 servings.

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