Heat oven to 325 degrees. Coat a jelly roll pan with non-stick spray. Line iwth wax paper, allowing paper to extend above pan at narrow ends. Spray paper. Prepare cake mix as box directs and pour into prepared pan. Gently level the batter. Bake 20-25 minutes or until tests done. Cool in pan on wire rack 15 minutes before inverting on rack, removing paper and cooling completely. For filling, beat cream until stiff peaks form. In a seperate bowl, beat cream cheese and sugar until smooth. Beat in chocolate. Beat in 1/3 whipped cream and gently fold in remaining whipped cream. For syrup, bring juice and sugar to a boil, remove heat and add liqueur. Let cool. Transfer cake to a cutting board. Cut lengthwise in half. Place on half, top side up on a serving platter. Brush with 1/2 syrup and spread 1/3 filling over cake. Press kiwi halves cut side down in filling, ends touching down center of cake. Press strawberries along both sides of cake (on either side of kiwi). Spread remaining filling over fruit. Brush the remaining side of cake with syrup and gently lift to place on top of cream filling. Brush jam over top of cake. Thinly slice the remaining fruit and arrange on top of cake. Brush with jam and refrigerate until ready to serve.
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 335 (38%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 21.9g||110 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 109.3mg||34 %|
|Sodium 126.4mg||4 %|
|Potassium 811.1mg||21 %|
|Total Carbohydrate 142.8g||42 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 135.7g|
|Protein 6.5g||9 %|
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Calories per serving: 893
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