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Grease a 9 inch round layer cake pan and line with wax paper. Combine scalded milk and butter. Sift or blend together flour, baking powder and salt. Beat 2 eggs until very light and fluffy. Gradually beat in granulated sugar and vanilla. With mixer at high speed beat eggs and sugar for 1 minute. Fold in dry ingredients and then stir in hot milk mixture. Turn into prepared pan. Bake in preheated 350F oven for 30 to 35 minutes or until cake springs back when lightly touched. Cool in pan. When almost cool, loosen edges and remove from pan. Spilt into two layers, sandwich together with raspberry jam and sprinkle icing sugar on top. MAKES: 1 CAKE
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|Serving Size: 1 Serving (1100g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 673 (24%)|
|Amt Per Serving||% DV|
|Total Fat 74.8g||100 %|
|Saturated Fat 30.4g||152 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 2176mg||670 %|
|Sodium 1974.9mg||68 %|
|Potassium 1088.8mg||29 %|
|Total Carbohydrate 449.9g||132 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 443.6g|
|Protein 82.3g||118 %|
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Calories per serving: 2805
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