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Description
Make one batter and divide it into two bowls to make this showy, two-toned bundt cake, which features beaten egg whites for a light, airy cake. Cocoa, chocolate and rum go into one, while the plain batter relies on the flavor of lemon zest and vanilla extract alone. Use a fork or toothpick to swirl the two. Then, bake it until cooked through, cool it and christen with some powdered sugar.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- Cream the butter with 200 gr. of sugar and the vanilla extract until foamy.
- Add the egg yolks, one at a time.
- Then add 2 tbsp. of flour, the milk and the grated lemon peel.
NutritionView More
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1220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1220Calories from Fat550 |
| % DAILY VALUE |
| Total Fat61g94% |
| Saturated Fat36g180% |
| Trans Fat |
| Cholesterol350mg117% |
| Sodium710mg30% |
| Potassium290mg8% |
| Protein19g |
| Calories from Fat550 |
| % DAILY VALUE |
| Total Carbohydrate149g50% |
| Dietary Fiber5g20% |
| Sugars70g |
| Vitamin A35% |
| Vitamin C6% |
| Calcium25% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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