Prepare cake, and bake in 9 x 13-inch pan, according to pkg. directions. Remove from oven. With the handle More? of a wooden spoon, immediately pierce cake to bottom of pan, making rows about 1" apart, covering length and width of cake. Immediately spread or pour ice cream topping evenly over entire surface, making sure entire top is covered, and mixture has flowed into holes. Cool completely. Spread whipped topping evenly over top of cake. Cover; refrigerate several hours, or overnight until well chilled. Cut into pieces; garnish each piece with a maraschino cherry. Source: Wis/Gramma, Helen Jolly Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (737g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 817 (23%)|
|Amt Per Serving||% DV|
|Total Fat 90.8g||121 %|
|Saturated Fat 40.6g||203 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 10.2mg||3 %|
|Sodium 3531.2mg||122 %|
|Potassium 2898.5mg||76 %|
|Total Carbohydrate 641.9g||189 %|
|Dietary Fiber 28.6g||114 %|
|Sugars, other 613.4g|
|Protein 46.9g||67 %|
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Calories per serving: 3572
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