Per serving: 225 calories, 5 grams protein, 29 grams carbohydrates, 17 grams sugar, 11 grams fat, 64 milligrams cholesterol, 273 milligrams sodium, 1 gram dietary fiber.
Makes 10 servings
3 sticks butter
1 (8 ounce) package of cream cheese
3 cups sugar
5 eggs
3 cups flour
1/4 teaspoon salt
2 teaspoons vanilla extract
1. Grease and flour a tube pan; preheat oven to 325 degrees.
2. Put the butter and the cream cheese in a bowl and let them come to room temperature.
3. Using a hand mixer, whip the butter and cheese together with the sugar until fluffy. Add the 5 eggs one at a time to the batter, mixing well after each addition.
4. In a separate bowl, combine flour with 1/4 teaspoon salt. Add that mixture to the batter and blend well, scraping the sides of the bowl. Add the vanilla and stir.
5. Put batter in the prepared tube pan. Batter will be thick at this point because there is no liquid in the recipe, so use a rubber spatula or wide wooden spoon and gently spread the batter evenly in the pan.
6. Bake at 325 for about 90 minutes, until the top of the cake is golden brown and a toothpick inserted in the center comes out clean.
7. Remove cake from oven and let cool on a rack in the pan for at least 10 minutes. Then remove cake from pan and continue to cool.
- From Marlene Felton of Fresh Start Emergency Food and Resource Center in OverbrookÂPer serving: 722 calories, 9 grams protein, 87 grams carbohydrates, 58 grams sugar, 38 grams fat, 204 milligrams cholesterol, 357 milligrams sodium, 1 gram dietary fiber.
Contact the Greater Philadelphia Coalition Against Hunger at www.hungercoalition.org.
Contact staff writer Dianna Marder at 215-854-4211 or dmarder@phillynews.com. Read her recent work at www.philly.com/inquirer/columnists/dianna_marder/.
