Choclate fudge cake with blueberry jam and whipped cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
Butter Fudge Duncan Hines (prepared!), half of the bagMaine Wild Blueberry Low Sugar Syrup, 0.75 cupWhipping Cream Regular (Publix), 16 tbsp Vanilla Extract, 1 tsp (remove)Granulated Sugar, 1 tbsp.Hershey Special Dark Sweet Chocolate Bar, 100 gramsLand O Lakes, Unsalted Butter, 1 TbspSliced Almonds, 1 tbsp.
Prepare the cake mix according to the instructions on the box and bake it. Cool the cake and cut it in three pieces- layers.
Whipp the cream with 1 tbsp sugar and 1 tsp. vanilla extract.
Melt chocolate and butter.
Smooth the bottom layer of the cake with jam. Put the whipped cream on top. Cover with the middle layer and repeat with jam and whipped cream. Put the third layer on top. Pour the melted chocolate all over the cake and sprincle with sliced almonds.
Number of Servings: 10
Recipe submitted by SparkPeople user IRONORCHID.
Whipp the cream with 1 tbsp sugar and 1 tsp. vanilla extract.
Melt chocolate and butter.
Smooth the bottom layer of the cake with jam. Put the whipped cream on top. Cover with the middle layer and repeat with jam and whipped cream. Put the third layer on top. Pour the melted chocolate all over the cake and sprincle with sliced almonds.
Number of Servings: 10
Recipe submitted by SparkPeople user IRONORCHID.
Nutritional Info Amount Per Serving
- Calories: 328.3
- Total Fat: 20.3 g
- Cholesterol: 78.0 mg
- Sodium: 194.4 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.0 g