Garnish top of cake with fresh raspberries and mint leaves and serve.
Can be made 2 days ahead. Cover loosely; chill. Let cake stand at room temperature 1 1/2 hours before serving.
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 12|
|Calories from Fat: 540 (58%)|
|Amt Per Serving||% DV|
|Total Fat 60g||80 %|
|Saturated Fat 32.8g||164 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 720.4mg||222 %|
|Sodium 186.1mg||6 %|
|Potassium 472.4mg||12 %|
|Total Carbohydrate 90.4g||27 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 85.2g|
|Protein 19.7g||28 %|
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Calories per serving: 929
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