Self-frosted Yellow Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | All purpose flour |
| 1 | c | Sugar |
| 2 1/2 | t | Baking powder |
| 3/4 | t | Salt |
| 1/2 | c | Solid vegetable shortening |
| 2/3 | c | Milk |
| 2 | Eggs | |
| 1 | t | Vanilla |
| 1/2 | c | Chocolate syrup |
| 1/2 | c | Warm water |
| 1/3 | c | Sugar |
INSTRUCTIONS
Another one that was in the Syracuse Post Standard. from Patsy Lawyer In a large mixing bowl, combine all ingredients except topping items. Blend well at low speed of electric mixer. Increase speed to medium and beat 2 minutes, occasionally scraping sides of the bowl. Spread evenly in greased 2 quart bowl. Combine topping ingredients and spread evenly over batter. Bake at 350 degrees for 40 to 50 minutes or until wooden pick comes out clean. Cool 1 to 2 minutes. Loosen edges with a knife. Invert onto serving plate. If necessary, scrape sauce from bowl and smooth over top. Serve warm with ice cream or whipped cream. Posted to EAT-L Digest by Sue Albro <SALBRO@OCMVM.CNYRIC.ORG> on Mar 9, 1998
A Message from our Provider:
“The real God: don’t settle for substitutes”
Nutrition (calculated from recipe ingredients)
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Calories: 2489
Calories From Fat: 252
Total Fat: 28.1g
Cholesterol: 386.5mg
Sodium: 3717.8mg
Potassium: 1013.4mg
Carbohydrates: 517.5g
Fiber: 9.3g
Sugar: 328.7g
Protein: 44.3g