Quick White Cake Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Vegetable oil1⁄4 Cup (4 tbs)
 Margarine1⁄4 Cup (4 tbs) (Use Soft Variety)
 Sugar1 Cup (16 tbs)
 Flour2 Cup (32 tbs), ungifted
 Cornstarch2 Tablespoon
 Baking powder3 Teaspoon
 Milk2⁄3 Cup (10.67 tbs)
 Zucchini1 Cup (16 tbs), finely chopped (Not Grated Ones)
 Almond extract1⁄2 Teaspoon
 Lemon peel1⁄2 Teaspoon, grated
 Egg whites3

Nutrition Facts

Serving size: Complete recipe

Calories 2838 Calories from Fat 941

% Daily Value*

Total Fat 106 g163.4%

Saturated Fat 18.1 g90.6%

Trans Fat 0 g

Cholesterol 15.1 mg

Sodium 1424.2 mg59.3%

Total Carbohydrates 435 g145.2%

Dietary Fiber 8.7 g34.7%

Sugars 211.6 g

Protein 42 g83.8%

Vitamin A 46.9% Vitamin C 40.6%

Calcium 134.5% Iron 77.9%

*Based on a 2000 Calorie diet

Directions

Cream oil and margarine; add sugar and beat until fluffy.
Mix together flour, cornstarch, and baking powder.
Add alternately with milk to the creamed mixture; beat until smooth.
Add almond extract and lemon peel.
Stir in zucchini beat egg whites stiff; fold into batter.
Bake in 2 greased and floured 9 inch layer pans or sheet pan, at 375° for 25 to 30 minutes.
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