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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butter Cake

Date Added: January 28, 2013

Ingredients:

1/2 Cup Butter or butter substitute
1 Cup Sugar
2 Unit Eggs large
3/4 Cup Milk (evaporated is best)
2 Cups Flour whole wheat
2 Teaspoons Baking Powder plus
1/4 Teaspoon Salt (I used reduced sodium)
1 Teaspoon Vanilla extract
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Directions:

1. Cream sugar and butter.

2. Add egg yolks and beat thoroughly. Sift flour, measure, and sift with baking powder and salt.

3. Add alternately with milk to creamed sugar and butter.

4. Beat thoroughly. Add flavoring. Fold in stiffly beaten egg whites.

5. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25 minutes.

6. When cool, put layers together with peach filling.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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