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Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL. 2. ADD SHORTENING AND WATER TO DRY INGREDIENTS. BEAT AT LOW SPEED 1 MINUTE OR UNTIL BLENDED; CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES. SCRAPE DOWN BOWL. 3. COMBINE EGG WHITES, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. 4. POUR 3 3/4 QT (ABOUT 6 LB 14 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 5. BAKE 25 TO 30 MINUTS OR UNTIL DONE. 6. SPREAD FILLING OVER ONE COOLED CAKE. PLACE SECOND SHEET CAKE ON TOP OF FILLING. PREPARE THREE FOURTHS RECIPE (1 1/2 GAL) WHIPPED TOPPING (RECIPE K01600). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE. CUT 5 BY 20. Recipe Number: G03009 SERVING SIZE: 100 From the
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 100 | ||
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Calories: 334 | ||
Calories from Fat: 102 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 71.8mg | 22 % | |
Sodium 36.7mg | 1 % | |
Potassium 440.9mg | 12 % | |
Total Carbohydrate 57.2g | 17 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 48.3g | ||
Protein 7.3g | 10 % | |
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: 334
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