FROSTING FOR GOLDEN NUGGET CAKE
INGREDIENTS |
WEIGHTS |
MEASURES |
|
| Confectioner’s sugar | 5 lbs. | 17 ½ cups (or 4 qts. & 1 ½ cups) | |
| Philadelphia cream cheese | 5 – 8 oz. pkgs. | 4 cups & 2 Tbsps. | |
| Butter or margarine | 5/8 lbs. | 1 ¼ cups | |
| Vanilla | 1 ½ oz. | 3 1/3 Tbsps. |
DIRECTIONS:
1. Mix butter, cream cheese, vanilla and sugar in mixer bowl at low speed.
2. Ice cake in pan in which it was baked. Cut.
| Number of Portions
Size of Portion |
100 2 Tbsps. |
| Calories……….
Cholesterol…… Sodium……….. Fiber………….. |
137
10 Mg 29 Mg 0.00 G |
Iron………….. Calcium………
Vitamin A…… Vitamin C…… |
0.13 Mg 8.40 Mg 59 RE 0.00 Mg |
Protein……………
Carbohydrates…… Total Fat ………… Saturated Fat……. |
0.74 G 21.22 G 5.62 G 2.53 G |
2.16% 62.17% 37.06% 16.67% |