Try this Double Chocolate Mint Desert recipe, or contribute your own.
Suggest a better descriptionSource: I cant remember. Some wonderful cook over the years - I think it was from my oldest sons rebbes wife in South Bend, Ind.) Cake: Bake in 9x13 pan at 350 degrees for 25-30 minutes. Freeze when cool. MINT CREAM LAYER: Mix and smear on frozen cake layer. Freeze again. Then add: CHOCOLATE TOPPING: Microwave above for 1-1-1/2 minutes. Put on top layer and keep frozen until about 20 minutes before you are ready to serve. Its very rich, but oh so good!! Posted to JEWISH-FOOD digest by jblg@juno.com (Joy B Gardin) on Aug 4, 1998,
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Serving Size: 1 Serving (3498g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10811 | ||
Calories from Fat: 6260 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 695.5g | 927 % | |
Saturated Fat 204.4g | 1022 % | |
Monounsaturated Fat 296.6g | ||
Polyunsanturated Fat 155.5g | ||
Cholesterol 4474mg | 1377 % | |
Sodium 7358.5mg | 254 % | |
Potassium 2258.3mg | 59 % | |
Total Carbohydrate 1057.1g | 311 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 1043.2g | ||
Protein 150.2g | 215 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10811
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