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Chocolate Romance Cake

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Submitted by lisa magnusson

YIELD

1 cake

PREP

20 min

COOK

35 min

READY

1 hrs

Ingredients

1 ¾ 414
1 5
TEASPOON ML BAKING POWDER
4 6E+1
TABLESPOONS ML BUTTERMILK, POWDERED
9 45
TEASPOONS ML COCOA POWDER
1 5
TEASPOON ML VANILLA EXTRACT
1 ½ 355
CUPS ML SUGAR
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML CLOVES, GROUND
1 5
TEASPOON ML ALLSPICE
½ 118
CUP ML MAYONNAISE
2 2
MEDIUM MEDIUM EGGS
1 237
CUP ML SOUR CREAM
8 231.2
OUNCES ML/G CREAM CHEESE
¼ 59
CUP ML BUTTER
1 1
¼ 59
CUP ML COCOA POWDER
1 5
TEASPOON ML VANILLA EXTRACT
1 1
X X CINNAMON *

Directions

Preheat oven to 350℉ (180℃).

Grease and flour two or three 8 inch layer pans or one 9×12×2 inch cake pan.

Mix all dry ingredients together.

Blend in mayonnaise, eggs, vanilla and ½ of sour cream.

Beat 2 minutes at medium speed with mixer or 300 strokes by hand.

Add remaining sour cream and beat 2 minutes longer.

Pour into pans. Bake 25 to 35 minutes until a toothpick inserted in center comes out “clean".

Cool on rack a few minutes before removing from pan.

When cool, frost cake!

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 1115 47% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 31g 154%
Trans Fat 0g
Cholesterol 224mg 75%
Sodium 1149mg 48%
Total Carbohydrate 46g 46%
Dietary Fiber 5g 20%
Sugars g
Protein 38g
Vitamin A 34% Vitamin C 3%
Calcium 26% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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