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Suggest a better descriptionRecipe by: Shirley Schwaegerle Preheat oven to 350 Cream shortening til light; gradually add 1 cup sugar and cream til light and fluffy. Add vanilla and almond extracts. Sift dry ingredients and add alternately with milk. Beat egg whites til frothy; add 1/2 cup sugar and beat til stiff and shiny. Fold egg whites into batter. Pour batter into 2 greased and floured 9" cake pans. Bake at 350 for 25 to 30 minutes or cake tests done. Posted to EAT-L Digest 25 Sep 96 Date: Thu, 26 Sep 1996 11:19:37 -0500 From: LD Goss
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Serving Size: 1 Serving (3047g) | ||
Recipe Makes: 1 | ||
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Calories: 9246 | ||
Calories from Fat: 1341 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149g | 199 % | |
Saturated Fat 57.3g | 287 % | |
Monounsaturated Fat 61.9g | ||
Polyunsanturated Fat 19.3g | ||
Cholesterol 81.4mg | 25 % | |
Sodium 2821.9mg | 97 % | |
Potassium 2637.7mg | 69 % | |
Total Carbohydrate 1797.6g | 529 % | |
Dietary Fiber 20.1g | 80 % | |
Sugars, other 1777.5g | ||
Protein 181.5g | 259 % | |
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: 9246
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