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Penuche Topped Cake

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Submitted by skystne

YIELD

1 cake

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 473
3 15
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
½ 118
1 237
CUP ML SUGAR
2 2
LARGE LARGE EGGS
¾ 177
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML BROWN SUGAR
firmly packed *
¾ 177
CUP ML NUTS
chopped
¼ 59
CUP ML BUTTER
melted
1 1

Directions

Sift together flour, baking powder, and salt.

Blend together shortening and sugar; cream well.

Blend in 2 eggs, one at a time; beat for 1 minute.

Combine milk and vanilla.

Add alternately with dray ingredients.

Blend thoroughly.

Pour into well greased and lightly floured 12×8×2-inch pan.

Combine brown sugar, nuts and butter or margarine, melted.

Sprinkle over batter.

Bake at 350℉ (180℃) F for 35 to 40 minutes.

Serve warm with whipped cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 737 35% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 436mg 18%
Total Carbohydrate 36g 36%
Dietary Fiber 4g 16%
Sugars g
Protein 31g
Vitamin A 11% Vitamin C 0%
Calcium 16% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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