Heat oven to 350(F).
Beat first five ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9 inch pan.
Bake 35 mins or until toothpick inserted in center come out clean. Cool completely.
Beat cream cheese and butter with mixer until well blended. Gradually beat in sugar.
Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the frosting. Top with remaining cake half, top side up. Spread top and sides with remaining frosting. Keep refrigerated.
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 200 (99%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 55.8mg||17 %|
|Sodium 61.3mg||2 %|
|Potassium 28.1mg||1 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 1.3g||2 %|
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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: 203
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