Directions:
- Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
- Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
- Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter.
- Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.
- Spread frosting between layers and on top and sides of cake. Garnish with pecan halves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3660.66 Kcal (15326 kJ) | ||
| Calories from fat | 1427.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 158.63g | 244% | |
|---|---|---|---|
| Cholesterol | 1025.66mg | 342% | |
| Sodium | 973.72mg | 41% | |
| Potassium | 2027.67mg | 43% | |
| Total Carbs | 497.3g | 166% | |
| Sugars | 248.54g | 994% | |
| Dietary Fiber | 9.58g | 38% | |
| Protein | 63.18g | 126% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 7.4mg | 41% | |
| Calcium | 922.1mg | 92% | |
| Amount Per 100 g | |||
| Calories | 314.58 Kcal (1317 kJ) | ||
| Calories from fat | 122.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 244% | |
|---|---|---|---|
| Cholesterol | 88.14mg | 342% | |
| Sodium | 83.68mg | 41% | |
| Potassium | 174.25mg | 43% | |
| Total Carbs | 42.74g | 166% | |
| Sugars | 21.36g | 994% | |
| Dietary Fiber | 0.82g | 38% | |
| Protein | 5.43g | 126% | |
| Vitamin A | 0.1mg | 57% | |
| Iron | 0.6mg | 41% | |
| Calcium | 79.2mg | 92% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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