Baked Butterscotch Pudding Cake Recipe
Ingredients
| Flour | 1 1⁄4 Cup (20 tbs) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Margarine | 1⁄4 Cup (4 tbs) | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Eggs | 2 , separated | |
| Vanilla | 1 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Brown sugar | 1 1⁄2 Cup (24 tbs) | |
| Boiling water | 1 1⁄2 Cup (24 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2568 Calories from Fat 520
% Daily Value*
Total Fat 59 g90.2%
Saturated Fat 13.2 g65.8%
Trans Fat 3.2 g
Cholesterol 434.3 mg144.8%
Sodium 2124.1 mg88.5%
Total Carbohydrates 495 g165.1%
Dietary Fiber 4.2 g16.9%
Sugars 374.4 g
Protein 32 g65%
Vitamin A 50.8% Vitamin C 0.09%
Calcium 77.1% Iron 55.4%
*Based on a 2000 Calorie diet
Directions
1) Grease an 8-inch square pan.
MAKING
2) Combine and sift together 1 cup flour, baking powder, and salt.
3) In a bowl, add the margarine and sugar and cream till fluffy.
4) Beat in the egg yolks and vanilla.
5) Add in the flour mix, alternating with milk and mix well.
6) Beat in the egg whites till stiff and fold into batter.
7) Transfer the batter into the square pan.
8) Mix the brown sugar and 3 tablespoons flour.
9) Stir in the boiling water.
10) Add the mix over the batter, without stirring.
11) Place in the oven at 350 degrees and bake for 1 hour.
SERVING
12) Serve warm.
Chef
