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Kevin Stuckey: "This cake is super interesting. I’ve made it twic…" Read More
13Ingredients
53Minutes
1290Calories
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Ingredients
US|METRIC
13 SERVINGS
- 1 1/2 cups salted butter (room temp, I use Challenge Butter)
- 2 1/4 cups sugar
- 4 egg whites
- 3 tsp. vanilla extract
- 3 cups all purpose flour
- 1/4 tsp. baking soda
- 2 3/4 tsp. baking powder
- 1 1/2 cups milk
- 1 1/2 cups salted butter
- 1 1/2 cups shortening
- 12 cups powdered sugar
- 1 Tbsp. vanilla extract
- 7 Tbsp. water (or milk)
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NutritionView More
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1290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1290Calories from Fat600 |
% DAILY VALUE |
Total Fat67g103% |
Saturated Fat33g165% |
Trans Fat3g |
Cholesterol115mg38% |
Sodium480mg20% |
Potassium130mg4% |
Protein6g |
Calories from Fat600 |
% DAILY VALUE |
Total Carbohydrate170g57% |
Dietary Fiber<1g3% |
Sugars145g |
Vitamin A25% |
Vitamin C2% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
ciara major 5 years ago
Although it was indeed moist, it was very bland. Too much sugar, not enough fat or flavor. Definitely took longer than the recipe recommended to bake because the batter is so thick.
Kevin Stuckey 5 years ago
This cake is super interesting. I’ve made it twice so far and I was definitely more prepared for the second time. I noticed the cake mix is pretty thick and needs to be spread (versus poured) into the cake pans. I learned to not overfill the cake pans since it does increase baking time and they can easily be overcooked. I filled my pans about half or a little less than halfway full and it took 30 minutes to bake. I also used Haitian vanilla essence that I bought when I went on a mission trip to Haiti. I used about half of the vanilla the recipe called for since it’s stronger but the flavor was perfect. The cake definitely is moist and fluffy, just a little difference since you spread the mix instead of pouring it. I would make a third time, definitely!