This moist and tender yellow cake is an American classic. It can be paired with any of the frostings you love: chocolate, vanilla, coconut, caramel... We make this cake using the "paste method;" soft butter and room-temperature liquids are beaten into the dry ingredients, then the eggs are added one by one. It's a no-fuss way of making a delicious cake every time. Our guarantee: This cake will be tender and moist. It makes a good layer cake, cupcake, or eat-out-of-the-pan cake, with a fine crumb that you can pick up with the back of your fork.
See original recipe: http://www.kingarthurflour.co...
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Serving Size: 1 " x 13" cake, 24 c | ||
Recipe Makes: 9 " x 13" ca | ||
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Calories: 1243 | ||
Calories from Fat: 554 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.5g | 82 % | |
Saturated Fat 33.9g | 170 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 688.7mg | 212 % | |
Sodium 268mg | 9 % | |
Potassium 478.7mg | 13 % | |
Total Carbohydrate 132.5g | 39 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 128g | ||
Protein 36.8g | 53 % | |
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: 1243
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