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Suggest a better descriptionCAKE: Soften butter and shortening. Add sugar. Beat 10 minutes with mixer at medium speed. Add eggs, one at a time. Add other ingredients. Beat well. Bake in 10-inch tube pan at 325 for 90 minutes. CARAMEL GLAZE: Combine all ingredients and boil for 10 minutes. Drizzle over warm cake. Note: If well covered, cake will stay moist for many days. This is a large cake and makes too much batter for a bundt pan. A winner at the Texas State Fair! MRS OLIE D. BROWN AUBREY, AR From the book
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Serving Size: 1 Serving (4608g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 14300 | ||
Calories from Fat: 3657 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 406.3g | 542 % | |
Saturated Fat 191.4g | 957 % | |
Monounsaturated Fat 135.6g | ||
Polyunsanturated Fat 36.8g | ||
Cholesterol 6871.3mg | 2114 % | |
Sodium 4056.9mg | 140 % | |
Potassium 2867.7mg | 75 % | |
Total Carbohydrate 2486.9g | 731 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 2472.2g | ||
Protein 237.5g | 339 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14300
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