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Hickory Nut Cake

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Submitted by amiewms

YIELD

1 cake

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

¾ 177
1 ½ 355
CUPS ML SUGAR
2 ½ 591
CUPS ML CAKE FLOUR
2 10
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML WATER
½ 2.5
TEASPOON ML ALMOND EXTRACT *
1 28.9
OUNCE ML/G CHOCOLATE
grated
½ 118
CUP ML HICKORY NUTS
chopped *
¼ 59
CUP ML MARASCHINO CHERRIES
chopped *
4 4
EACH EACH EGG WHITES *
Frosting
½ 118
½ 118
CUP ML BUTTER
softened
½ 2.5
TEASPOON ML VANILLA EXTRACT
0.6
TEASPOON ML SALT
3 710
CUPS ML POWDERED SUGAR
1 15
TABLESPOON ML MILK
10 10
EACH EACH WALNUTS *

Directions

Combine ingredients for the cake to make a batter.

Make sure its moist and too dry.

Bake in a 350℉ (180℃). oven for 40 minutes until done.

Combine frosting ingredients and frost cake when cooled.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 351g (12.4 oz)
Amount per Serving
Calories 1193 20% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 393mg 16%
Total Carbohydrate 79g 79%
Dietary Fiber 2g 7%
Sugars g
Protein 15g
Vitamin A 14% Vitamin C 0%
Calcium 7% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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