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Cappucino Cake

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Submitted by plynlit66

Ingredients

1 1
EACH EACH SPONGE CAKE *
1 237
CUP ML COFFEE
boiling
2 1E+1
TEASPOONS ML GELATIN, UNFLAVORED *

Directions

Line cake tin with foil and put sponge in - it should either be the tin the sponge was cooked in, or a very close fit.

Slowly dissolve the gelatin in the coffee, the mix the coffee mixture into the condensed milk.

Pour over sponge cake, trying to make sure mixture is absorbed evenly.

Refrigerate for several hours until set.

Cut into small serves, decorate with cream and powdered chocolate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 246 24% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 98mg 4%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 0%
Sugars g
Protein 12g
Vitamin A 4% Vitamin C 3%
Calcium 22% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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