Try this Cinnamon Ripple Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Prepare cake with water as directed on package. Spoon 1/4 of batter into ungreased 10" tube pan and spread evenly. With a small fine sieve, sprinkle one teaspoon cinnamon over batter. Repeat layering two more times, ending with batter. Bake at 375 degrees for 30 to 40 minutes or until top crust is golden brown, firm and looks very dry. Do not underbake. To cool cake, hang pan upside down on bottle or funnel. When completely cool, remove from pan. To serve, beat whipping cream and milk in chilled bowl with beaters until thick. Blend in confectioners sugar, vanilla extract and remaining 1/2 tsp cinnamon. Cut cake into slices and top with cinnamon cream.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 130 | ||
Calories from Fat: 12 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 195.3mg | 7 % | |
Potassium 68.1mg | 2 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 27.1g | ||
Protein 2.6g | 4 % | |
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: 130
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