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Suggest a better descriptionCAKE: Separate eggs & add water to egg yolks. Beat until fluffy. Gradually add sugar. Fold in flour & add vanilla. Beat egg whites & gently fold in. Bake in two 9-inch cake pans at 350 for 30 minutes. Do not overcook. When cakes are cool, cut in halves lengthwise & fill between layers with filling. FILLING: Beat eggs with sugar. Add flour & heated milk. Stir well & cook over moderate heat, stirring constantly, until thick. NANCYE S. SMITH From
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 669 | ||
Calories from Fat: 117 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 529.6mg | 163 % | |
Sodium 180.1mg | 6 % | |
Potassium 227.5mg | 6 % | |
Total Carbohydrate 120.2g | 35 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 119.5g | ||
Protein 19.3g | 28 % | |
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: 669
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