Try this Cornmeal Sheet Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Grease a half sheet pan with butter. Using an electric mixer, cream the butter and sugar together. Combine the cornmeal, flour, baking powder, and salt together. With the mixer on low, slowly add the cornmeal mix to incorporate. Add the whole eggs and yolks, one at a time. In a steady stream, slowly add the milk. Pour the batter into a prepared pan. Bake for 15 to 20 minutes or until the cake is done. In a saute pan, heat the butter. Saute the fruits for 1 to 2 minutes. Stir in the caramel sauce and bring up to simmer. Remove from the heat. Place a square of the cake in the center of the plate. Spoon the sauce over the cake. Place a second layer of the cake over the fruit and finish with the sauce. Garnish with whipped cream, mint and powdered sugar. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2381 broadcast 05-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (425g) | ||
Recipe Makes: 6 servings | ||
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Calories: 1637 | ||
Calories from Fat: 933 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.6g | 138 % | |
Saturated Fat 62.6g | 313 % | |
Monounsaturated Fat 28g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 637.8mg | 196 % | |
Sodium 405.1mg | 14 % | |
Potassium 285.9mg | 8 % | |
Total Carbohydrate 171.7g | 50 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 169.9g | ||
Protein 15.3g | 22 % | |
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: 1637
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