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Almond-Butter Cake Recipe
|Butter||1 Cup (16 tbs), softened|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||3 Cup (48 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Baking powder||1 Tablespoon|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||2 Teaspoon|
|Almond extract||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 7941 Calories from Fat 2556
% Daily Value*
Total Fat 290 g446.9%
Saturated Fat 142.1 g710.3%
Trans Fat 13.5 g
Cholesterol 483.8 mg161.3%
Sodium 5549.5 mg231.2%
Total Carbohydrates 1055 g351.8%
Dietary Fiber 15.2 g60.9%
Sugars 617.3 g
Protein 272 g543.5%
Vitamin A 112.5% Vitamin C
Calcium 142.4% Iron 157.7%
*Based on a 2000 Calorie diet
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 325Â° 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.