French Vanilla Sheet Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1/2 cups cake flour1 cup AP flour2 tbsp dried egg powder1 (4-serving size) French vanilla instant pudding mix3 tsp baking powder1/2 tsp baking soda1 tsp saltpinch nutmeg2/3 cup shortening1 cup vanilla sugar2 tbsp honey2 large eggs, lightly beaten1 tbsp pure vanilla extract1 1/2 cups buttermilk
Preheat the oven to 350F and line a 9x13" pan with parchment.
Whisk together the flours, egg powder, pudding mix, baking powder, baking soda, salt and nutmeg. Set aside.
In a large bowl, beat together the shortening, sugar and honey.
Add eggs and vanilla, beating well.
Beat in flour mixture and buttermilk alternately, beginning and ending with the flour mixture.
Spread in the prepared pan and rap sharply on the counter to release air bubbles.
Bake for 33-35 minutes, until a toothpick inserted in center comes out clean.
Cool completely in the pan.
Serving Size: Makes one 9x13" cake, 16 pieces
Whisk together the flours, egg powder, pudding mix, baking powder, baking soda, salt and nutmeg. Set aside.
In a large bowl, beat together the shortening, sugar and honey.
Add eggs and vanilla, beating well.
Beat in flour mixture and buttermilk alternately, beginning and ending with the flour mixture.
Spread in the prepared pan and rap sharply on the counter to release air bubbles.
Bake for 33-35 minutes, until a toothpick inserted in center comes out clean.
Cool completely in the pan.
Serving Size: Makes one 9x13" cake, 16 pieces
Nutritional Info Amount Per Serving
- Calories: 242.4
- Total Fat: 9.2 g
- Cholesterol: 35.4 mg
- Sodium: 119.1 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 0.2 g
- Protein: 3.6 g
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