Cotton Cake

45 minutes Prep: 15 minutes Cook: 30 minutes

636 calories per serving view nutrition facts

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Ingredients

1/2	cup	butter
1	cup	sugar
2	large	eggs
1/2	cup	potatoes	mashed
1/2	cup	milk
1 1/3	cups	flour, all-purpose
3	teaspoons	baking powder
1	pinch	salt
1/2	cup	cocoa powder
1	teaspoon	vanilla extract

Directions

Cream butter with 1/3 cup sugar. Beat egg whites stiffly and add 1/2 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 F.

Spread marshmallow between layers and cover cake with Foaming Icing.

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Nutrition Facts

Serving Size 199g

Amount per Serving

Calories 636 40% of calories from fat

	% Daily Value*
Total Fat 28.0g	43%
Saturated Fat 17.0g	83%
Trans Fat 0.0g
Cholesterol 169mg	56%
Sodium 216mg	9%
Total Carbohydrate 92.0g	31%
Dietary Fiber 5.0g	20%
Sugars 52.0g
Protein 11.0g	22%

Vitamin A	18%		Vitamin C	1%
Calcium	14%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Lentil Chili Topped with Cornbread

This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe.

Reviewed by Mae-Sekh'met