Preheat oven to 350 degrees F. Spray one 9-inch x 13-inch with Bakers Joy. Set aside. For topping mix together dry ingredients in separate bowl, cut in butter with fork until crumbly. Set aside. In a medium bowl lightly combine the egg yolks, 1/4 cup milk, and vanilla extract. In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg. Pour 1/2 batter into 9 x 13-inch greased pan; sprinkle with 1/2 topping mixture and swirl this into batter. Add remaining batter and top with remaining topping. Bake 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the center.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 203 (41%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 159.7mg||49 %|
|Sodium 7189.5mg||248 %|
|Potassium 140.5mg||4 %|
|Total Carbohydrate 71.2g||21 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 70.7g|
|Protein 4.9g||7 %|
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Calories per serving: 496
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