Directions:
- Preheat oven to 350*.Spray a 13 x 9 inches pan with non-fat vegetable cooking spray.
- Combine flour and baking powder; set aside. Cream butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Gradually add flour mixture, beating until well blended after each addition. Pour into prepared baking pan.
- Bake until toothpick inserted in center comes out clean. About 30 minutes.Pierce warm cake with large fork at 1/2-inch intervals. Combine the three milk products. Pour slowly over top of cake. (Milk mixture will slowly be absorbed by the cake.) Cool completely. Cover.
- REFRIGERATE 1 hour or until ready to serve. Frost cake with the whipped topping just before serving. Store leftover cake in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.65 Kcal (1543 kJ) | ||
| Calories from fat | 179.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.9g | 31% | |
|---|---|---|---|
| Cholesterol | 112.78mg | 38% | |
| Sodium | 485.36mg | 20% | |
| Potassium | 252.86mg | 5% | |
| Total Carbs | 41.21g | 14% | |
| Sugars | 21.22g | 85% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 7.45g | 15% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 190.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 293.93 Kcal (1231 kJ) | ||
| Calories from fat | 142.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.87g | 31% | |
|---|---|---|---|
| Cholesterol | 89.92mg | 38% | |
| Sodium | 386.98mg | 20% | |
| Potassium | 201.61mg | 5% | |
| Total Carbs | 32.86g | 14% | |
| Sugars | 16.92g | 85% | |
| Dietary Fiber | 1.66g | 8% | |
| Protein | 5.94g | 15% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 9% | |
| Calcium | 152.1mg | 19% | |
* 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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