Mix together all ingredients for cake portion. Bake at 350? on greased and floured jelly roll pan until done. When cake is cool, poke full of holes with a fork and trim edges off of cake. Cut in half for two layers. Put on PART 1 of icying.
Mix PART 1 ingredients and whip until stiff. Spread between layers and on top and sides of cake.
Mix PART 2 ingredients together and use teaspoon to dribble over top of cake. Let cake stand in refrigerator for 24 hours.
1 Try using Irish Cream instead of whipping cream.
2 Try adding amaretto to whipping cream.
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 12|
|Calories from Fat: 44 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 60.2mg||19 %|
|Sodium 49.9mg||2 %|
|Potassium 40.8mg||1 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 64g|
|Protein 2.9g||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: 307
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