"Waldrof Red Cake" from Connecticut Cooks III, 1998
Directly from the book: "Sift dry ingredients together. Cream butter and sugar together. Add dry ingredients alternately with buttermilk. Add eggs, vinegar and food coloring. Add vanilla. Beat 2 minutes on high speed of mixer. Pour into 2 greased and floured 8-inch round pans or a 13x9x2-inch oblong pan. Bake at 350 degrees for 30-40 minutes. Frost with Cream Cheese Frosting when cooled.
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Serving Size: 1 Serving (1669g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6027 | ||
Calories from Fat: 3322 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 369.1g | 492 % | |
Saturated Fat 71.3g | 357 % | |
Monounsaturated Fat 175.7g | ||
Polyunsanturated Fat 110.3g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 6011.7mg | 207 % | |
Potassium 1212.5mg | 32 % | |
Total Carbohydrate 644.4g | 190 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 635.5g | ||
Protein 49.6g | 71 % | |
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: 6027
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