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Quick White Cake Recipe
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs) (Use Soft Variety)|
|Sugar||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs), ungifted|
|Baking powder||3 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Zucchini||1 Cup (16 tbs), finely chopped (Not Grated Ones)|
|Almond extract||1⁄2 Teaspoon|
|Lemon peel||1⁄2 Teaspoon, grated|
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
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 375Â° for 25 to 30 minutes.