Choclate fudge cake with blueberry jam and whipped cream
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Choclate fudge cake with blueberry jam and whipped cream calories by ingredient
Introduction
A very light & tender chocolate cake! A very light & tender chocolate cake!Number of Servings: 10
Ingredients
-
Butter Fudge Duncan Hines (prepared!), half of the bag
Maine Wild Blueberry Low Sugar Syrup, 0.75 cup
Whipping Cream Regular (Publix), 16 tbsp
Vanilla Extract, 1 tsp (remove)
Granulated Sugar, 1 tbsp.
Hershey Special Dark Sweet Chocolate Bar, 100 grams
Land O Lakes, Unsalted Butter, 1 Tbsp
Sliced Almonds, 1 tbsp.
Directions
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.
