| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 12 | -16 | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 2 | c | Sugar |
| 1 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1 1/3 | c | Buttermilk or sour milk, I |
| used GIL – Israeli | ||
| variety | ||
| of sour milk – 11/2 | ||
| container | ||
| 1/2 | c | Shortening, margarine or |
| heaven forbid but that's | ||
| what I used butter | ||
| 1 | t | Vanilla |
| 4 | Egg whites |
INSTRUCTIONS
</x-rich><x-rich>Source : Better Homes and Gardens Preperation (1 minute): Mixer the whole thing in the order of the list. Bake for about 30 mins at medium. Note : the cake can be frosted in the usual way. Also, it can be cut up, and used as a basis for Petit Fours. Posted to JEWISH-FOOD digest by "øòéä èøà áODh" <<tarab@netvision.net.il> on May 11, 1998
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 333
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 0mg
Sodium: 498mg
Potassium: 57.1mg
Carbohydrates: 55.3g
Fiber: <1g
Sugar: 35g
Protein: 4.3g