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Eggplant Pudding Cake Recipe
|Yellow cake mix package||15 Ounce (2 Layer Slice)|
|Vanilla instant pudding and pie filling||3 1⁄2 Ounce (1 Package)|
|Sour cream||1 Cup (16 tbs) (0.5 Pint)|
|Oil||1⁄4 Cup (4 tbs)|
|Grated egg plant||2 Cup (32 tbs), peeled|
Serving size: Complete recipe
Calories 3492 Calories from Fat 1444
% Daily Value*
Total Fat 164 g252%
Saturated Fat 55.7 g278.6%
Trans Fat 0 g
Cholesterol 965.5 mg
Sodium 4905.7 mg204.4%
Total Carbohydrates 466 g155.5%
Dietary Fiber 27.4 g109.6%
Sugars 273.3 g
Protein 55 g109.4%
Vitamin A 48.7% Vitamin C 21.4%
Calcium 50.7% Iron 30%
*Based on a 2000 Calorie diet
Blend, then beat at medium speed of electric mixer for 4 minutes.
Pour into a greased and floured fluted tube pan.
Bake at 350 degrees for 1 hour 10 minutes, or until cake tests done.
Do not underbake.
Cool in pan 15 min.
Remove from pan & finish cooling on rack.
Sprinkle with sifted powdered sugar, if desired.
Note:For mellowing of flavors, cover & store overnight.
Do not use cake mix which has pudding added.