1.Heat oven to 350 degrees. Prepare two 8-inch cake pans.
2.Make sure milk and eggs are room temperature.
3.Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.
4.Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
5.Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
6.Pour batter evenly between two prepared cake pans.
7.Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
8.Allow cake to cool to room temperature.
9.Frost cakes with favorite frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 8 inch (948g)|
|Recipe Makes: 2 8 inch|
|Calories from Fat: 941 (32%)|
|Amt Per Serving||% DV|
|Total Fat 104.6g||139 %|
|Saturated Fat 62.5g||312 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 267.2mg||82 %|
|Sodium 1475.7mg||51 %|
|Potassium 1055.8mg||28 %|
|Total Carbohydrate 433.9g||128 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 424.8g|
|Protein 53.5g||76 %|
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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: 2935
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