Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1246
Calories
35g
Protein
37g
Fat
197g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup soy flour
- 3/4 cup 100-percent corn flour (cornstarch)
- 1-1/4 teaspoon baking soda
- 1/2 cup cocoa
- 1-1/4 cups caster sugar
- 2/3 cup melted butter
- 1 tablespoon gluten free white vinegar
- 1 cup evaporated milk
- Two eggs
- One mashed banana
- 2 tablespoons raspberry jam
- =
Directions
1
Grease two 8-inch round sandwich cake pans and line with baking paper.
2
Sift flours, soda, cocoa and sugar into a large bowl and add butter, vinegar and milk. Beat with electric beater on low speed one minute.
3
Add eggs, banana and jam and beat on medium speed for two minutes.
4
Pour cake mix into prepared pans. Bake in moderate oven for 30 minutes or until cooked. Stand cakes in pans five minutes, turn onto wire rack to cool.
5
Sandwich cakes together with whipped cream.
Recipe sourced from
fandom