RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6262
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| Recipe Name: |
Gold Cake - Copy - Copy |
| Source: |
Alton Brown, Good Eats |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.49
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| 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:
0.75 Cup milk, whole 180 grams
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Directions:
Preheat the oven to 350 degrees. Grease 2, 9-inch cake pans with shortening and set aside.
Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
Pour into the prepared pans, about 550 grams of batter for each cake (weigh the total batter once complete). Bake for 18 to 20 minutes. Remove from oven and cool on a rack. |
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| Nutrition per Serving: |
| Calories: |
869 |
Total Carbs: |
133.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
2.2 |
Fat: |
23.9 |
Protein: |
18.59 |
| Fiber: |
5.00 |
Sodium: |
87.50 |
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