Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
508
Calories
9g
Protein
41g
Fat
27g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Icing | not in our table | 0 |
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
- Cake
- 3/4 c. frozen strawberries, thawed & drained, save liquid
- 1/2 c. strawberry liquid from above
- 1 c. Wesson oil
- 1 pkg. Duncan Hines white cake mix
- 1 sm. box strawberry Jello
- 4 eggs
- 1 tbsp. vanilla
- Icing
- 1 sm. pkg. cream cheese
- 3/4 stick butter
- 1 box 10X sugar
- remaining strawberry liquid
Directions
1
Beat together all cake ingredients in mixer bowl for 5 minutes.
2
Pour into a greased and floured tube pan.
3
Bake for 1 hour at 350 degrees.
4
Cream together the cream cheese and butter.
5
Add sugar until the desired consistency. (I used all of the box.)
6
Add strawberry juice to flavor a bit.
7
Frost cooled cake
Recipe sourced from
fandom