Try this White Wedding Cake recipe, or contribute your own.
Suggest a better descriptionPlace all dry ingredients in large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured pans, filling each pan a little over half full.
Bake at 325 until cake tests done.
Makes 1-14" round and 1-6" round or 1-16" round or 1-12x18 sheet cake.
For chocolate cake substitute chocolate mixes and 6 whole eggs for the egg whites.
For lemon cake substitute lemon juice for about 1 cup of the water, use 6 whole eggs, stir in 1 T. lemon zest, and 1 t. of lemon extract in place of half of the vanilla.
For almond cake use 2 teaspoons vanilla and 2 teaspoons almond extract.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 45 Servings | ||
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Calories: 48 | ||
Calories from Fat: 17 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 3mg | 1 % | |
Sodium 2494mg | 86 % | |
Potassium 20.7mg | 1 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.1g | ||
Protein 0.9g | 1 % | |
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: 48
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