Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan coated with cooking spray. Bake 35-40 minutes at 350? F. Cool. Makes 16 servings. Glaze: Mix together the powdered sugar and vanilla. Add water, one tablespoon at a time, to get a runny consistency. Drizzle over the warm cake. per serving: 192 Kcal 2g fat (1g sat fat) 9% CFF 228mg Na 1mg cholesterol (2.5g PRO/2.0g FAT/40.7g CHO) If made in 12 mini-bundt pans - per serving: 256 Kcal 3g fat (1g sat fat) 9% CFF 304mg Na 2mg cholesterol (3.3g PRO/2.7g FAT/54.2g CHO) Recipe by: Betty Broyles 1994 Posted to MC-Recipe Digest V1 #472 by firstname.lastname@example.org (Yvett L Johnson) on Feb 04, 1997.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 16|
|Calories from Fat: 31 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 1.2mg||0 %|
|Sodium 302mg||10 %|
|Potassium 166.6mg||4 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 28.1g|
|Protein 5.8g||8 %|
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Calories per serving: 170
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