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Cotton Cake

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Recipe

 

Yield

servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ cup butter
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1 cup sugar
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2 large eggs
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½ cup potatoes
mashed
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½ cup milk
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1 ⅓ cups all-purpose flour
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3 teaspoons baking powder
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1 pinch salt
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½ cup cocoa powder
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
118 ml butter
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237 ml sugar
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2 large eggs
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118 ml potatoes
mashed
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118 ml milk
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315 ml all-purpose flour
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15 ml baking powder
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1 pinch salt
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118 ml cocoa powder
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5 ml vanilla extract
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Directions

Cream butter with ⅓ cup sugar. Beat egg whites stiffly and add ½ cup sugar. Put aside. Beat egg yolks with remaining sugar and add to first mixture, heating well. Mix in lightly the egg whites. Flavor with vanilla.

Pour in cake pans, well grease, and cook from 25 to 30 minutes in oven 375℉ (190℃).

Spread marshmallow between layers and cover cake with Foaming Icing.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 63640% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 169mg 56%
Sodium 216mg 9%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 20%
Sugars g
Protein 22g
Vitamin A 18% Vitamin C 1%
Calcium 14% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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