California Supper Cake Recipe
Ingredients
| Biscuit mix | 2 Cup (32 tbs) | |
| Granulated sugar | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 | |
| Orange rind | 1 Tablespoon, grated | |
| Orange juice | 1⁄2 Cup (8 tbs) | |
| Butter | 1⁄3 Cup (5.33 tbs), softened | |
| Vanilla | 1 Teaspoon | |
| Firmly packed brown sugar | 1⁄3 Cup (5.33 tbs) | |
| Walnuts | 1⁄2 Cup (8 tbs), chopped | |
| Cream | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1821 Calories from Fat 905
% Daily Value*
Total Fat 104 g160.3%
Saturated Fat 45.3 g226.3%
Trans Fat 0 g
Cholesterol 585.3 mg195.1%
Sodium 200 mg8.3%
Total Carbohydrates 210 g70.2%
Dietary Fiber 5.2 g20.8%
Sugars 191.5 g
Protein 23 g45.1%
Vitamin A 54.2% Vitamin C 138.4%
Calcium 25.4% Iron 23.4%
*Based on a 2000 Calorie diet
Directions
2. Turn the batter into a buttered 9x9x2-inch baking pan.
3. Bake in moderate oven (350°) 30 minutes, or until center of cake springs back when lightly pressed with fingertip. Cool cake a few minutes on a wire rack.
4. Combine brown sugar, chopped walnuts, remaining butter and cream in small bowl of mixer; beat at medium speed until well blended. Spread on cake. Broil, with top 3 inches from heat, just until topping is bubbly and lightly browned, about 2 minutes. Cool cake on wire rack. Cut into squares.
Chef
