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Recipe
Chocolate Pan Cake Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1132g | |
| Calories 4224 | |
| Calories from Fat 1608 | 38% |
| Total Fat 182.36g | 228% |
| Saturated Fat 53.34g | 213% |
| Trans Fat 2.81g | |
| Cholesterol 183mg | 61% |
| Sodium 1362mg | 57% |
| Potassium 623mg | 18% |
| Total Carbs 628.96g | 168% |
| Dietary Fiber 8.4g | 28% |
| Sugars 430.39g | 287% |
| Protein 29.55g | 47% |
Ingredients Convert Measures
- 1 stk butter
- 1/2 c. Vegetable Oil
- 3 Tbsp. Cocoa
- 1 c. Cool Water
- 2 c. Sugar
- 2 c. Plain Flour
- 1/2 tsp Baking Soda
- 1 tsp Vanilla
- 2 x Large eggs
- 1/2 c. Butter Lowfat milk
- 1 stk Butter
- 3 Tbsp. Cocoa
- 6 Tbsp. Butter Lowfat milk
- 1 tsp Vanilla
- 1 box Pwdr Sugar, Sifted
Directions
- Put the BUTTER, VEGETABLE OIL, COCOA, and WATER in a pot and bring to a boil.
- Using a mixer, combine the SUGAR, FLOUR, BAKING SODA, VANILLA, Large eggs, and BUTTER Lowfat milk in a large bowl.
- Pour warm mix in to the bowl and mix well.
- Pour mix in to a greased 9x13 pan and bake for 1 hour at 300 degrees.
- F O R Tablespoons H E I C I N G -
- Put the BUTTER, COCOA, and BUTTERMILK in a pot and bring to a boil.
- Remove from heat and add in the Pwdr SUGAR and the VANILLA.
- Mix well.
- Pour over cake.
