xiaoxl/recipe_data huggingface dataset:
Saint-Tropez Grilled Chicken from C. S. P. N.


Ingredients:
Dijon mustard, honey, garlic cloves, boneless skinless chicken breasts, fresh basil leaf, baby arugula, sun-dried tomato packed in oil

Directions:
Make the marinade by whisking together the vinegar, mustard, honey, garlic, pepper, and oil in a small sauce pan.  Bring to a boil and simmer until slightly thickened, 3 to 5 minutes.  Set aside.
Put the chicken breasts in a heavy plastic bag and pound to an even 1/2" thickness.  Grill the chicken on a well-seasoned, medium-hot grill until cooked through, about 3 minutes per side.  Allow to rest for 5 minutes, then slice across the grain.  Toss the chicken slices with the cooked marinade.
Roughly chop the basil and arugula and toss with the sun-dried tomatoes.  Arrange the chicken slices on a platter and top with the basil-arugula mix.
Artichoke Parmesan Dip


Ingredients:
water-packed artichoke hearts, mayonnaise, parmesan cheese, garlic powder, salt, white pepper, parsley

Directions:
Drain the artichoke hearts. Cut them into halves.
Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it "to taste"].
Add artichoke hearts to this mixture.
Transfer to a desired dish or bowl and garnish with Parsley if desired.
Refrigerate at least 1 hour before serving.
Best if served cold on melba toast or crackers.
Favorite Taco Casserole


Ingredients:
lean ground beef, tortilla chips, cheddar cheese, monterey jack cheese, lettuce, tomatoes, black olives, salsa, sour cream

Directions:
Brown beef in skillet, and then stir in taco seasoning. Put meat mixture in a 13x9x2-inch baking pan and mix in the tortilla chips. Top with shredded cheese. Bake for about 15 minutes, or until hot and cheese is melted.
Remove from the oven and top with remaining ingredients.
.
Serves 6.
Cinnamon Sugar Cookies
Category: desserts
By MARBALET

A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.

Ingredients:
1 ¼ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter
¼ cup white sugar
¾ cup packed light brown sugar
1  egg
1 teaspoon vanilla extract
½ cup white sugar
2 ½ tablespoons ground cinnamon

Directions:
Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks. Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

Prep time: 25 mins
Cook time: 15 mins
Total time: 4 hrs 45 mins
Yields: 5 dozen

Calories: 45.3
Fat: 1.6 g
Saturated fat: 1 g
Carbohydrates: 7.4 g
Sugars: 5.2 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 7.2 mg
Sodium: 27.9 mg
Eggplant Omelet


Ingredients:
olive oil, eggplant, onion, tomatoes, eggs, seasoning salt, pepper

Directions:
Dice the eggplant into small pieces.
Heat the olive oil in a small, non-stick skillet over medium heat.
Saute the eggplant pieces until they start to brown slightly.  Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent.  Add the tomato and saute until the tomato is heated through.
Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
Season with seasoned salt and/or pepper to taste.
Milky Bread Comfort Food


Ingredients:
milk, sugar, Splenda sugar substitute, maple syrup, ginger, mixed spice, sultanas, sugar

Directions:
Preheat grill to high.
Put pieces of bread in a microwavable bowl/ramekin (about 200ml/1 cup].
Sprinkle with sugar/Splenda/maple syrup and spices (if using].
Pour over milk to taste (at least enough to cover the bread].
Microwave on high for 1 minute, or until milk starts to bubble.
Sprinkle with extra sugar if using, then either put ramekin straight under the grill, or transfer into a grillable bowl, then grill for 3-5 minutes depending on grill or how crunchy you want the top to be.
Remove from grill and eat with a teaspoon.  Make sure it's not too hot, sometimes the milk underneath the top is still boiling.  I like it with a crunchy top and lots of milk underneath where the bread's totally disintegrated, you can try with more or less milk to get the consistency you want.
If you don't have a microwave, you can bake in the oven for 20-30 minutes, then grill.  Or alternatively if you don't have a grill, it still tastes great eaten straight from the bowl after microwaving.
Lemon Blackberry Muffins


Ingredients:
all-purpose flour, baking powder, salt, baking soda, light brown sugar, eggs, buttermilk, unsalted butter, lemon zest, fresh lemon juice, vanilla extract, fresh blackberries, blackberry, sugar

Directions:
Preheat oven to 375°; grease a 12-cup muffin pan.
In a big bowl, whisk together the flour, baking powder, salt, and baking soda.
In another bowl, whisk together brown sugar and eggs until blended; whisk in buttermilk, butter, lemon zest, 1 T lemon juice, and vanilla until well blended.
Add the egg mixture to the flour mixture and stir until just blended.
Gently fold in blackberries.
Divide batter evenly among prepared muffin cups.
Bake for 25-28 minutes or until tops are golden and pick comes out clean.
Let cool in a pan on a wire rack for 5 minutes, then transfer to the rack to cool while you prepare the glaze.
In a small saucepan, heat the remaining lemon juice and sugar over low heat, stirring occasionally, until sugar is dissolved.
Brush warm muffin tops with lemon syrup.
Let cool for at least 5 minutes before serving or let completely cool.
Green Bean and Feta Salad
Category: salad
By LIZ1888

A tasty salad using fresh green beans and feta cheese in a tangy dressing.

Ingredients:
1 ½ pounds fresh green beans
1  sweet onion, peeled
2 cloves garlic, chopped
½ cup rice wine vinegar
½ cup apple cider vinegar
⅓ cup canola oil
1 tablespoon white sugar
¾ teaspoon salt
ground black pepper to taste
1 dash hot sauce
1 dash Worcestershire sauce
4 ounces feta cheese, crumbled

Directions:
Thinly slice the onion and place into a colander over the sink.  Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes).  When the beans are done, drain the water into the colander to slightly cook the onions.  Immediately rinse all in cold water to stop the cooking process. For the dressing:  In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce.  Add beans, onions and cheese and stir until combined.  Place in a nonreactive container and refrigerate for at least 4 hours.  Enjoy!

Prep time: 30 mins
Cook time: 5 mins
Total time: 4 hrs 35 mins
Yields: 4 to 6 servings

Calories: 259.3
Fat: 19.9 g
Saturated fat: 4.5 g
Carbohydrates: 15.8 g
Sugars: 6.4 g
Dietary fiber: 5 g
Protein: 6 g
Cholesterol: 20.2 mg
Sodium: 618.4 mg
Simple Caramelized Onion Potato Soup


Ingredients:
russet potatoes, chicken broth, celery, yellow onions, butter, garlic cloves, milk, fresh parmesan cheese, fresh chives

Directions:
Peel potatoes and dice into large chunks (this helps them cook faster] and chop celery.
Add both into soup pot with the chicken broth. Simmer until veggies are tender and potatoes can be easily pierced with a fork, about 25 minutes.
While your veggies are simmering, in a separate pan, add the chopped onions along with butter. Cook them very low and slow, stirring frequently so they don't burn or brown, but develop a deep caramel color, for 15-25 minutes.
In the last 5 minutes or so, add the chopped garlic, and cook for the remaining few minutes.
When your potatoes and celery are done, add the caramelized onions and garlic to the pot, and transfer to a food processor or blender. Blend until smooth. Return blended soup to the pot.
Add milk or cream to finish, based on your preferences and desired thickness and creaminess.
Serve immediately, garnished with parmesan and chopped chives!
Sauteed Mushrooms


Ingredients:
"portabella mushrooms"

Directions:
Scrape out belly of mushroom and slice into strips., Sautee in pan with Italian dressing and Spices until tender.
Kid-Friendly Chop Chop Salad With Creamy Blue Cheese  or Butterm


Ingredients:
romaine lettuce hearts, bacon, grape tomatoes, carrots, red bell peppers, yellow bell pepper, English cucumber, walnuts, blue cheese, buttermilk, mayonnaise, white vinegar, apple cider, Dijon mustard, coarse salt, fresh ground pepper, mayonnaise, buttermilk, sour cream, scallions, fresh flat-leaf parsley, apple cider vinegar, Dijon mustard, garlic clove, coarse salt, fresh ground pepper

Directions:
Chop the lettuce heart into 1 to 2-inch pieces.
Combine it with the bacon, other vegetables and nuts in a large bowl and toss the mixture well.
Keep the salad chilled until serving time.
Toss it again with enough dressing to coat the vegetables and season it with salt and pepper.
Creamy Blue Cheese Dressing: blend all the ingredients in a food processor until they are well combined, but the mixture is still a little chunky.  Transfer the dressing to an airtight container and refrigerate until serving time.  Makes 1 1/3 cups.
Old-Fashioned Buttermilk Ranch Dressing: whisk together all the ingredients in a mixing bowl. Transfer the dressing to an airtight container and refrigerate it until serving, makes 1 1/4 cups.
Shepherd's Pie


Ingredients:
ground beef, yellow onion, whole kernel corn, frozen green peas, white potatoes, Bisquick baking mix, milk, eggs, cheese

Directions:
Preheat oven 400°F.
Saute onions, add beef and brown.
Meanwhile, boil potatoes and mash (with butter and milk to your liking]; set aside.
Mix Bisquick, milk, and eggs.
Grease a deep dish pie pan (I actually use a deep spring form pan].
Layer, beef and onions, then corn, then peas, then mashed potatoes, then cheese, then pour the Bisquick mix over the top. The cheese will end up rising over the Bisquick mix.
Bake for 30-45 minutes until golden.
*Make sure you put a baking sheet on the bottom rack, because this will bubble over.
Caribbean  Curried Lamb


Ingredients:
olive oil, lamb, garlic cloves, scallions, curry powder, onions, fresh ginger, scotch bonnet pepper, allspice, fresh thyme, parsley, salt, pepper, lime juice, coconut cream, sweet basil, butter

Directions:
Place a large stock pot with olive oil over a medium high heat, Season the cubed lamb, Place in pot, Add garlic, scallions and curry powder. Mix well, Next add onions, ginger, scotch bonnet, Add all spice and fresh thyme, add parsley, Add salt and pepper, Next add lime juice and coconut cream. Stir, Next evenly add the curry and mix well, Let simmer for approximately 3 minutes, Place your sweet basil into the pot and stir, Add butter and mix until it's melted, Add the chicken stock and stir, Cover and let simmer for approximately 25-30 minutes, Serve over rice .
Quick Madrid Pasta


Ingredients:
butter, onions, angel hair pasta, beef broth, water, pepper

Directions:
"In a large skillet, melt the butter over medium-high heat and saute the onions for 2 to 3 minutes or until soft.  Add the capellini and allow it to brown, stirring occasionally.  When lightly browned, add the remaining ingredients; mix well.  Reduce the heat to low, cover, and simmer, stirring occasionally, for about 10 minutes or until all the liquid is absorbed."
Roasted Red Pepper Spread
Category: trusted-brands-recipes-and-tips
By Ball

Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.

Ingredients:
6 pounds red bell peppers
1 pound Italian plum tomatoes
2 cloves garlic, unpeeled
1 small white onion
½ cup red wine vinegar
2 tablespoons finely chopped fresh basil
1 tablespoon sugar
1 teaspoon salt
5  Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Directions:
Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat. Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes. Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Yields: 5 (8-oz.) half pint jars

Calories: 34.9
Fat: 0.3 g
Carbohydrates: 7.1 g
Sugars: 4.6 g
Dietary fiber: 2.1 g
Protein: 1.1 g
Sodium: 82 mg
Triple Strawberry Delight


Ingredients:
butter, graham cracker crumbs, sugar, vanilla extract, water, strawberry gelatin, strawberry ice cream, frozen sliced strawberries

Directions:
Melt butter in saucepan; stir in corn flake crumbs or graham cracker crumbs.
Stir in sugar, vanilla, and almond extract. Press half of crumb mixture into an 8-inch square baking dish.
Heat water to boiling in a medium saucepan.
Remove from heat and stir in gelatin for a minute, until dissolved.
Stir in softened ice cream and thawed strawberries.
Pour into prepared pan.
Sprinkle remaining crumb mixture over top. Chill for 2 hours, until firm. Cut into squares to serve.
Baked Tomato Slices
Category: side-dish
By Laura

A delicious way to top leftover pasta!

Ingredients:
olive oil, divided, or as needed
1 large tomato, cut into 1/2-inch-thick slices
1 sprig fresh rosemary, leaves stripped and finely chopped
1 clove garlic, minced
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil. Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper. Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 138.4
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 4.1 g
Sugars: 2.4 g
Dietary fiber: 1.2 g
Protein: 0.9 g
Sodium: 5.2 mg
Pita Bread


Ingredients:
unbleached all-purpose flour, instant yeast, sugar, salt, water, olive oil

Directions:
In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough, by hand (10 minutes] or by machine (5 minutes] till it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.
Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.
Roll two to four of the pieces into 6-inch circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet].
Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.].
Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. (If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.].
Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.
Remove the pitas from the oven, wrap them in a clean dish towel (this keeps them soft], and repeat with the remaining dough. Store cooled pitas in an airtight container or plastic bag.
Easy Spiced Fresh Peach Cobbler


Ingredients:
butter, all-purpose flour, baking powder, salt, sugar, nutmeg, cinnamon, clove, milk, brown sugar, walnuts

Directions:
Preheat oven to 350 degrees.
Coat a 13 X 9 inch baking dish with non stick spray.
Put butter in pan and put in oven to melt.
Meanwhile, In a mixing bowl, blend dry ingredients EXCEPT BROWN SUGAR together.
Add milk and stir well.
Using oven mitts, remove the baking dish from the oven if butter is melted.
Pour batter into dish and even out.
Spoon peaches wiwth some juice (if any] evenly over the batter.
Bake at 350 for 30 minutes then check for doneness.
(Mine baked 40 minutes, sister's baked 30].
Cobbler is done when batter rises and browns on top and firm in center.
Sprinkle brown sugar over the top.
Cover with foil (or other top] immediately so that sugar can warm up and stick to the cobbler.
Virginia Apple Pudding
Category: desserts
By LAURIE NANNI

This is a wonderful old family recipe served warm, topped with vanilla ice cream.

Ingredients:
½ cup butter, melted
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
2 cups chopped, peeled apple
1 teaspoon ground cinnamon

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter. Bake in the preheated oven 30 minutes, or until golden.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 384
Fat: 16.4 g
Saturated fat: 10.3 g
Carbohydrates: 57.5 g
Sugars: 39.6 g
Dietary fiber: 1.8 g
Protein: 3.8 g
Cholesterol: 43.9 mg
Sodium: 343.3 mg
Easy Creamy Fruit Salad


Ingredients:
Jello Instant Vanilla Pudding Mix, buttermilk, Cool Whip, mandarin oranges

Directions:
With a wire whisk, combine and mix pudding and buttermilk; fold in the Cool Whip.
Fold in the fruits; add the nuts, and refrigerate.
The fruit salad keeps well in the refrigerator for several days.
You may try other fruits if you like such as cherries, pineapple, and coconut--they are also delicious.
Buttermilk Pound Cake


Ingredients:
butter, sugar, eggs, all-purpose flour, buttermilk, vanilla extract

Directions:
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch (12-cup] tube pan.
3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour].
Quaker's Tantalizing Baked Chicken


Ingredients:
rolled oats, parmesan cheese, paprika, salt, pepper, broiler chickens, milk, butter, oleo

Directions:
Heat oven to 375°F.
Place dry ingredients in blender container or food processor about 1 minute, stopping occasionally to stir.
Coat chicken pieces with oat mixture, dip in milk.
Coat again with oat mixture.
Place in 15x10 jelly roll pan, drizzle with margarine.
Bake 55-60 minutes or until juices run clear when chicken is pierced with fork.
Note:  Old fashioned or quick oats can be used in this recipe.
Strawberry Freezer Jam
Category: side-dish
By JORDAN76

This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes!  Keep jars of this in the freezer and take them out when you are ready to use them.  Once thawed, they will last approximately 1 month in the refrigerator.  If it lasts that long!

Ingredients:
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
¾ cup water

Directions:
Mix crushed strawberries with sugar, and let stand for 10 minutes.  Meanwhile, stir the pectin into the water in a small saucepan.  Bring to a boil over medium-high heat, and boil for 1 minute.  Stir the boiling water into the strawberries.  Allow to stand for 3 minutes before pouring into jars or other storage containers. Place tops on the containers, and leave for 24 hours.  Place into freezer, and store frozen until ready to use.

Prep time: 10 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 5 pints

Calories: 40.6
Carbohydrates: 10.4 g
Sugars: 10.3 g
Dietary fiber: 0.1 g
Sodium: 0.1 mg
Rosemary and Apricot French Loaf
Category: bread
By Jessica Lissner

This is a sweet bread that seems quite fancy and is actually not much more work than a simple French loaf. I went to an Irish bakery once and they had apricot bread. In my imagination, this is the recipe I was thinking of so I made this up when the Irish bakery didn't read my mind.

Ingredients:
1 ⅜ cups water
2 tablespoons olive oil
1 ½ teaspoons salt
½ cup dried apricots, quartered
4 cups bread flour
2 tablespoons chopped fresh rosemary
1 tablespoon brown sugar
2 teaspoons bread machine yeast

Directions:
Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots. Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.

Prep time: 20 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 50 mins
Yields: 1 loaf

Calories: 184
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 33.8 g
Sugars: 4.1 g
Dietary fiber: 1.5 g
Protein: 5.2 g
Sodium: 293.6 mg
Spicy Cheese Ball


Ingredients:
cream cheese, Lawry's Seasoned Pepper

Directions:
Mix together the cream cheese and Fiesta Ranch Dip mix., Form mixture into a ball and roll in seasoned Pepper., Refrigerate until ready to serve.
Chocolate Gooey Butter Cake
Category: desserts
By PHXBBW6FT1

My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.

Ingredients:
15 ¼ ounces chocolate fudge cake mix (such as Betty Crocker®)
½ cup salted butter, melted
4  eggs, divided
1 teaspoon vanilla extract  (Optional)
1 (8 ounce) package cream cheese, softened
5 tablespoons cocoa powder
4 cups powdered sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan. Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x13-inch cake

Calories: 401.2
Fat: 31.8 g
Saturated fat: 9 g
Carbohydrates: 62.5 g
Sugars: 50.4 g
Dietary fiber: 1.3 g
Protein: 4.9 g
Cholesterol: 88.2 mg
Sodium: 359.3 mg