CAKE: Heat oven to 350 degrees. Mix flour, baking soda, cinnamon and salt; set aside. Whisk oil, buttermilk and eggs in large bowl until well blended. Add granulated sugar, carrots, pineapple, coconut, walnuts and flour mixture; mix well. Pour into greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. GLAZE: Heat granulated sugar and buttermilk in saucpan over low heat until sugar is dissolved. Pour over hot cake; cool. FROSTING: Beat cream cheese and spread at medium speed with electric mixer until light and fluffy. Blend in : 07/23/92 7:40 PM vanilla. Gradually add powdered sugar, beating until blended. Frost glazed cake; refrigerate. From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (427g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 812 (68%)|
|Amt Per Serving||% DV|
|Total Fat 90.2g||120 %|
|Saturated Fat 46.3g||231 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 450.3mg||139 %|
|Sodium 974.2mg||34 %|
|Potassium 426.3mg||11 %|
|Total Carbohydrate 79.1g||23 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 78.4g|
|Protein 21.9g||31 %|
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: 1196
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!