Cocoa-mango Upside-down Cake


    1 medium mango
    1/4 c. light brown sugar (2TBSP Splenda brown sugar blend)
    1 TBSP honey or corn syrup (Molasses)
    2 TBSP butter
    3/4 c. all-purpose flour
    3/4c. granulated sugar
    1/3c. unsweetened cocoa powder
    1tsp baking soda
    1/2 tsp ground ginger
    1/4 tsp salt
    3/4c. buttermilk
    1/4c. canola oil (applesauce)
    1 egg
    1/2 tsp. vanilla extract
    1/4c. apricot preserves, strained
    2TBSP chopped macadamia nuts or almonds


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