RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1152
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| Recipe Name: |
Mrs. Hunter's Sheet Cake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.06
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup crisco
6 Tablespoons milk, whole
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Directions:
Mix sugar and flour together. Heat 1/2 cup butter, 4 tablespoons cocoa, water and shortening in a saucepan until it reaches boiling point. Pour hot mixture over dry ingredients. Add buttermilk with soda, eggs, and vanilla. Mix well. Pour batter into 11x15x1 pan.
Bake about 40 minutes at 350 degrees.
Put butter, cocoa, and milk in pan and heat until it begins to boil. Remove from stove and add sifted powdered sugar. Blend well and add vanilla and nuts. Pour over hot cake. |
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| Nutrition per Serving: |
| Calories: |
374 |
Total Carbs: |
43.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
26.9 |
Fat: |
21.4 |
Protein: |
3.56 |
| Fiber: |
0.77 |
Sodium: |
149.96 |
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