Butterscotch-Nut Cake Recipe
Ingredients
| Eggs | 6 , separated | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Water | 1⁄4 Cup (4 tbs) | |
| Baking powder | 1 Teaspoon | |
| Vanilla | 2 Teaspoon | |
| Almond flavoring | 1 Teaspoon | |
| Graham cracker crumbs | 2 Cup (32 tbs) | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| Heavy cream | 1 Pint | |
| Powdered sugar | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4289 Calories from Fat 2413
% Daily Value*
Total Fat 276 g425.3%
Saturated Fat 126 g629.9%
Trans Fat 0 g
Cholesterol 1926.5 mg642.2%
Sodium 1240.9 mg51.7%
Total Carbohydrates 410 g136.6%
Dietary Fiber 6.7 g26.8%
Sugars 360.1 g
Protein 65 g130.7%
Vitamin A 170.7% Vitamin C 7%
Calcium 94.1% Iron 50.8%
*Based on a 2000 Calorie diet
Directions
1) Line a 13 x 10 x 2-inch pan with waxed paper.
2) Beat the egg yolks till lemon colored.
3) Beat in the sugar, water, baking powder, and flavorings.
4) Beat the egg whites till stiff peaks form.
5) Fold in the egg yolk mix and cracker crumbs and walnuts.
6) Transfer into a prepared pan.
7) Place in the oven and bake at 325 degrees for 30 to 35 minutes.
8) Cool for 10 minutes, then peel off the paper.
9) Place on a rack and cool.
10) Whip the cream and powdered sugar till stiff.
11) Spread on the cake,
12) Spoon the sauce over the whipped cream.
SERVING
13) Slice ad serve.
Chef
