| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 16 | Servings | |
INGREDIENTS
| 2 1/4 | Ups | |
| 2 | Ups | |
| 12 | Easpoon | |
| 1 | Easpoon | |
| 1 | Up | |
| 8 | Unces | |
| 3 | Hole | |
| All-purpose flour | ||
| Sugar | ||
| Salt | ||
| Baking soda | ||
| Vanilla, see note | ||
| Margarine, softened | ||
| Nonfat yogurt, *see note | ||
| Eggs |
INSTRUCTIONS
Combine in large mixer bowl; blend at low speed. Beat 3 minutes at medium speed. Pour into greased and floured 12-cup bundt or tube pan. Bake at 325? for 60 to 70 minutes or until top of cake springs back when touched lightly in center. Cool cake upright in pan 15 minutes. Remove from pan; cool completely. Recipe By : Rockingham Memorial Hospital cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 46.5mg
Sodium: 263.3mg
Potassium: 86.2mg
Carbohydrates: 15.4g
Fiber: <1g
Sugar: <1g
Protein: 4.7g