1. Combine sour cream, powdered sugar, brown sugar and cinnamon. Divide mixture in half; add peanut butter to one half and set aside both mixtures. 2. In mixing bowl combine sugar, shortening, egg, milk, flour, salt and baking powder. Blend well using low speed of electric mixer or beat well with a wooden spoon or whisk. 3. Spread half of egg batter in a 9 x 9-inch pan that has been greased and floured on bottom only. Top with peanut butter mixture, followed with remaining egg batter. Spread sour cream mixture over top then sprinkle with nuts. 4. Bake in preheated 350-degree oven for 35-40 minutes or until cake springs back when touched lightly in center. Serve while still warm. Recipe By : Jo Anne Merrill From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1159g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1201 (29%)|
|Amt Per Serving||% DV|
|Total Fat 133.4g||178 %|
|Saturated Fat 42.3g||211 %|
|Monounsaturated Fat 59.5g|
|Polyunsanturated Fat 22.6g|
|Cholesterol 304.5mg||94 %|
|Sodium 3632.5mg||125 %|
|Potassium 1391.3mg||37 %|
|Total Carbohydrate 730.7g||215 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 718.8g|
|Protein 48.6g||69 %|
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Calories per serving: 4203
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