Category Recipes

Butter Nut Cake

February 24, 2015 Posted in Recipes No comments

Butter Nut Cake
Mom made this several times. She’d bought the butter-nut flavoring and told us not to touch it, because there was exactly enough in the bottle to make a specific number of cakes. The flavoring she used was Superior™ Vanilla, Butter and Nut flavoring. You can find it online. The flavoring is fairly strong and colorful and will act like yellow food coloring.
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11032 calories
1390 g
1917 g
570 g
104 g
275 g
2940 g
1953 g
1084 g
14 g
252 g
Nutrition Facts
Serving Size
2940g
Amount Per Serving
Calories 11032
Calories from Fat 5012
% Daily Value *
Total Fat 570g
877%
Saturated Fat 275g
1376%
Trans Fat 14g
Polyunsaturated Fat 44g
Monounsaturated Fat 208g
Cholesterol 1917mg
639%
Sodium 1953mg
81%
Total Carbohydrates 1390g
463%
Dietary Fiber 13g
53%
Sugars 1084g
Protein 104g
Vitamin A
292%
Vitamin C
8%
Calcium
119%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 sticks butter
  2. 3 cups sugar
  3. 4 eggs
  4. ½ cup oil
  5. 3 cups all purpose flour
  6. ¼ tsp. salt
  7. ⅔ cup evaporated milk
  8. ⅓ cup water
  9. 2 Tbs. Superior™ Vanilla, Butter and Nut flavoring
  10. 1 lb. powder (confectioners) sugar
  11. 1 stick butter
  12. 8 oz. cream cheese
  13. 2 Tbs. Superior™ Vanilla, Butter and Nut flavoring
  14. 1 ½ pecans (optional)
Instructions
  1. Cream butter. Add sugar. Slowly add eggs one at a time, beating well after each add. oil mix well. Add flour and salt. Add milk and water. Alternately fold in flavoring. Start in cold oven at 350° for 35 minutes or until done.
  2. Frosting. Cream together butter and cream cheese. Add powdered sugar and flavoring and mix completely. Add nuts if desired.
beta
calories
11032
fat
570g
protein
104g
carbs
1390g
more
Bernell's Kitchen /

Sauerkraut Cake

February 20, 2015 Posted in Recipes No comments

Sauerkraut Cake
Serves 8
Mom made this quite a few times. You really can’t taste the sauerkraut, but it makes the cake much more moist.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
863 calories
124 g
153 g
41 g
9 g
25 g
259 g
409 g
90 g
1 g
13 g
Nutrition Facts
Serving Size
259g
Servings
8
Amount Per Serving
Calories 863
Calories from Fat 357
% Daily Value *
Total Fat 41g
63%
Saturated Fat 25g
123%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 153mg
51%
Sodium 409mg
17%
Total Carbohydrates 124g
41%
Dietary Fiber 4g
18%
Sugars 90g
Protein 9g
Vitamin A
21%
Vitamin C
5%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 ¼ cups sifted flour
  2. ½ cup cocoa
  3. 1 tsp baking powder
  4. 1 tsp baking soda
  5. ¼ tsp salt
  6. ⅔ cup butter or margarine
  7. 1 ½ cup sugar
  8. 3 eggs
  9. 1 tsp vanilla
  10. 1 cup water
  11. ⅔ cup sauerkraut, rinsed, drained and chopped
  12. (frosting)
  13. 1 cup semisweet chocolate chips
  14. 4 tbs butter
  15. ½ cup sour cream
  16. 1 tsp vanilla extract
  17. ¼ tsp salt
  18. 2 ¾ cups confectioners’ sugar
Instructions
  1. Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
  2. Cream together butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in vanilla. Add dry ingredients alternately with water, beating well after each addition.
  5. Stir in sauerkraut.
  6. Spread batter in greased 13x9x2 baking pan or two 2 9-inch round pans.
  7. Bake in 350° over 35 minutes or until cake tests done.
  8. Cool in pan on rack.
  9. Frosting: Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner’s sugar until the frosting is of spreading consistency, beat well.
beta
calories
863
fat
41g
protein
9g
carbs
124g
more
Bernell's Kitchen /