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Suggest a better descriptionMake crust of butter, 2 cups flour and almond extract. Pat evenly in a 10x15-inch pan. Bake at 350 until light brown. Mix brown sugar, coconut, pecans, eggs, flour, vanilla and baking powder and pour over cooked crust. Bake until brown but still soft. Combine confectioners sugar and lemon juice and pour over cake as soon as it is taken from the oven. MRS JOHN PHIPPS (MARY) MARVELL, AR From the book
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Serving Size: 1 Serving (2164g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5934 | ||
Calories from Fat: 2337 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 259.6g | 346 % | |
Saturated Fat 45g | 225 % | |
Monounsaturated Fat 127.3g | ||
Polyunsanturated Fat 62.2g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 1919.6mg | 66 % | |
Potassium 3401.3mg | 90 % | |
Total Carbohydrate 750.4g | 221 % | |
Dietary Fiber 30.9g | 124 % | |
Sugars, other 719.5g | ||
Protein 182.1g | 260 % | |
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: 5934
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