Sift dry ingrdients except sugar. beat whites stiff and gradually beat in 1 cup sugar, beating stiff and glossy. beat yolks thick and carefully fold into the whites. Fold in dry ingrdients and nuts. Pour into a 9 x 13 pan. Bake 350 for 35 minutes or tested done. while baking, make a syrup from remaining cup sugar, and 1 cup water boiling for 10minutes. Pour cooled syrup over hot cake. Cut into diamond shapes when cool.Note: this cake has no butter or shortening in it. Other recipes may use butter and oil.
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|Serving Size: 1 Cake (2113g)|
|Recipe Makes: 1 Cake|
|Calories from Fat: 3986 (71%)|
|Amt Per Serving||% DV|
|Total Fat 442.9g||591 %|
|Saturated Fat 74.2g||371 %|
|Monounsaturated Fat 97.3g|
|Polyunsanturated Fat 232.5g|
|Cholesterol 6345mg||1952 %|
|Sodium 2840.3mg||98 %|
|Potassium 4198.5mg||110 %|
|Total Carbohydrate 193.9g||57 %|
|Dietary Fiber 36.3g||145 %|
|Sugars, other 157.5g|
|Protein 272.9g||390 %|
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: 5641
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