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Suggest a better descriptionLine 2 x 12 -hole deep patty pans with paper patty cases. Combine sponge cake mix and pure cocoa. Make sponge cake according to instructions on packet using eggs and water. Spoon mixture into prepared pans. Cook in moderate oven, 180C, for about 12 minutes, or until cooked when tested. Turn out onto wire rack to cool. Cut out centre of cakes. Combine cream, condensed milk and cooled chocolate in a small bowl. Beat until thick. Spoon mixture into centre of cakes. Arrange freckles around centre of cakes to form petals. Use jelly tots as flower centres. Recipe by: Australian Womens Weekly. Posted to MC-Recipe Digest by Ray Milbrandt
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 91 | ||
Calories from Fat: 63 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 106.5mg | 33 % | |
Sodium 41.9mg | 1 % | |
Potassium 60.5mg | 2 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4g | ||
Protein 3.4g | 5 % | |
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: 91
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