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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 2layer cake 944g Recipe makes 1 2layer cake) |
||
| Calories 4121 | ||
| Calories from Fat 3317 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 368.6g | 567% | |
| Saturated Fat 233.2g | 1166% | |
| Monounsaturated Fat 95.5g | ||
| Polyunsaturated Fat 13.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 976mg | 325% | |
| Sodium 2837mg | 118% | |
| Potassium 389mg | 11% | |
| Total Carbohydrate 204.5g | 68% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 203.2g | ||
| Protein 18.5g | 36% | |
Ingredients
- 1 cup sugar
- 1/2 cup water
- 4 egg whites
- 1 teaspoon vanilla
- 2 cups butter, cut up
- 1/4 cup finely diced strawberries, drained
Directions
1
Directions.2
In a saucepan, place the sugar and carefully pour the water around the edge.3
Using your finger, make an X in the pan to help the water gently mix with the sugar.4
Bring to a boil and cook to softball stage (about 235 degrees F.) Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy.5
When sugar is at the softball stage, slowly pour it into the bowl down the side and continue whipping, adding vanilla, butter, and strawberries until incorporated and then cooled.
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