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Chocolate Snowy Cake

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Submitted by dominique

YIELD

1 cake

PREP

25 min

COOK

30 min

READY

55 min

Ingredients

Cake
3 7.1E+2
6 9E+1
TABLESPOONS ML COCOA POWDER
2 1E+1
TEASPOONS ML BAKING SODA
2 473
CUPS ML SUGAR
1 5
TEASPOON ML SALT
¾ 177
CUP ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML VINEGAR
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 473
CUPS ML WATER
cold
Whipped cream filling
2 3E+1
TABLESPOONS ML CORNSTARCH
1 237
CUP ML MILK
½ 118
CUP ML BUTTER
79
1 237
CUP ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
Chocolate frosting
½ 118
CUP ML BUTTER
2 3E+1
TABLESPOONS ML BUTTER
6 9E+1
TABLESPOONS ML COCOA POWDER
2 ½ 38
TABLESPOONS ML WATER
hot
1 1
EACH EACH EGGS
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Preheat oven to 350℉ (180℃).

Grease and flour a 10×15 inch jellyroll pan.

Combine all cake ingredients.

Beat until smooth.

Pour into prepared jellyroll pan.

Bake 15 minutes. Cool.

Whipped Cream Filling: Bring cornstarch and milk to a boil, stirring constantly, until very thick.

Let cool completely.

Cream together butter, shortening, sugar and vanilla.

Add the cooled mixture and beat at high speed until fluffy.

Spread over cooled cake.

Chocolate Frosting: Melt the butter, and mix in remaining ingredients until smooth.

Pour over Whipped Cream Filling.

Refrigerate until frosting is set.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 580g (20.5 oz)
Amount per Serving
Calories 1847 48% from fat
 % Daily Value *
Total Fat 98g 151%
Saturated Fat 41g 203%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 1282mg 53%
Total Carbohydrate 79g 79%
Dietary Fiber 8g 30%
Sugars g
Protein 33g
Vitamin A 35% Vitamin C 0%
Calcium 13% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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