This cake is so moist and delicious but needs to be cooked thoroughly! It's one of those recipes better a bit over cooked than under, it still remains moist!
Preheat oven to 325. Sift together all dry ingredients. Add all wet ingredients and whisk on medium speed for two minutes. Pour batter into prepared baking dishes(2 8in, 9/13 or 24 cupcakes). Bake for 25-30 minutes until toothpick comes out clean. Frost with buttercream!
I've tried this recipe with other strawberry options and it just isn't the same! You can puree fresh strawberries and omit the water or you can add strawberry preserves and reduce the sugar by 1/2 cup. I find the icing fruits(I order them from amazon) yield the best fruit flavor and add no sweetness to your recipe at all, they really are the best!
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 423 | ||
Calories from Fat: 186 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 17.8mg | 5 % | |
Sodium 77.3mg | 3 % | |
Potassium 186.6mg | 5 % | |
Total Carbohydrate 49.8g | 15 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 48.6g | ||
Protein 8.8g | 13 % | |
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: 423
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