Preheat oven to 350 degrees F. Generously grease and flour 2 round 8- or 9-inch layer pans, or a 9-by-13-inch oblong pan or a 2 1/2 qt Bundt pan. Measure dry ingredients into a large bowl. Add soup and shortening. Beat at low speed for 2 minutes or 300 strokes with a spoon, scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into ppans. Bake for 35-40 minutes for layers or oblong, 50-60 for Bundt pan. Let stand in pan 10 minutes before removing to cool on wire rack. Sprinkle with confectioners sugar or frost with cream cheese frosting. Nutritional info per serving w/o frosting: 264 cal; 4g pro, 41g carb, 10g fat (33%), .6g fiber, 36mg chol, 366g sod. Exchanges: 2.7 bread, .2 meat, 1.9 fat Source: Miami Herald 9/14/95 format: 8/10/96, Lisa Crawford Posted to MM-Recipes Digest V3 #217 Date: 11 Aug 96 21:08:50 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 12|
|Calories from Fat: 99 (13%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 179.4mg||55 %|
|Sodium 425.9mg||15 %|
|Potassium 236.2mg||6 %|
|Total Carbohydrate 157.1g||46 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 154.4g|
|Protein 15.2g||22 %|
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Calories per serving: 787
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