Almond-Butter Cake Recipe


Interest Group


 Butter1 Cup (16 tbs), softened
 Shortening1⁄2 Cup (8 tbs)
 Sugar3 Cup (48 tbs)
 All purpose flour4 1⁄2 Cup (72 tbs)
 Baking powder1 Tablespoon
 Salt1⁄2 Teaspoon
 Cold water1 1⁄2 Cup (24 tbs)
 Vanilla extract2 Teaspoon
 Almond extract1 1⁄2 Teaspoon
 Egg whites9

Nutrition Facts

Serving size: Complete recipe

Calories 7069 Calories from Fat 2560

% Daily Value*

Total Fat 291 g447.6%

Saturated Fat 142.1 g710.3%

Trans Fat 13.5 g

Cholesterol 483.8 mg

Sodium 2642.1 mg110.1%

Total Carbohydrates 1037 g345.6%

Dietary Fiber 15.2 g60.9%

Sugars 605 g

Protein 88 g177%

Vitamin A 112.5% Vitamin C

Calcium 128.1% Iron 156.6%

*Based on a 2000 Calorie diet


Grease bottoms of one 6-inch, one 8-inch, and one 12-inch round cake pans.
Do not grease the sides.
Line bottoms of pans with waxed paper, grease and flour waxed paper, and set aside.
Cream butter and shortening in a large mixing bowl, gradually add sugar, beating well.
Combine dry ingredients, add to creamed mixture alternately with cold water, beginning and ending with flour mixture.
Mix well after each addition.
Stir in flavorings.
Beat egg whites (at room temperature) until soft peaks form, fold into batter.
Pour 1 1/4 cups batter into 6-inch pan, 2 3/4 cups batter into 8-inch pan, and remaining batter into 12-inch pan.
Bake layers at 325° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove from pans, peel off waxed paper, and let cool on wire racks.
Brush excess crumbs from cake.