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Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside. Yield: 2 cake layers Per serving: 4215 Calories (kcal); 228g Total Fat; (48% calories from fat); 62g Protein; 491g Carbohydrate; 1192mg Cholesterol; 3471mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 42 1/2 Fat; 18 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC64 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2875g)|
|Recipe Makes: 1|
|Calories from Fat: 2648 (34%)|
|Amt Per Serving||% DV|
|Total Fat 294.2g||392 %|
|Saturated Fat 104.3g||521 %|
|Monounsaturated Fat 118.3g|
|Polyunsanturated Fat 42.3g|
|Cholesterol 5540.2mg||1705 %|
|Sodium 3895.5mg||134 %|
|Potassium 3596.7mg||95 %|
|Total Carbohydrate 1118.3g||329 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 1108.2g|
|Protein 198.7g||284 %|
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Calories per serving: 7793
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