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Chocolate Snowy Cake

 

8

Yield

1

cake

Prep

25

min

Cook

30

min

Ready

55

min

Trans-fat Free, High Fiber
 

Ingredients

Cake
3 cups all-purpose flour
6 tablespoons cocoa powder
2 teaspoons baking soda
2 cups sugar
1 teaspoon salt
¾ cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla extract
2 cups water
cold
Whipped cream filling
2 tablespoons cornstarch
1 cup milk
½ cup butter
cup vegetable shortening
*
1 cup sugar
1 teaspoon vanilla extract
Chocolate frosting
½ cup butter
2 tablespoons butter
6 tablespoons cocoa powder
2 ½ tablespoons water
hot
1 each eggs
1 teaspoon vanilla extract

Directions

Preheat oven to 350℉ (180℃).

Grease and flour a 10x15 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

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Nutrition Facts

Serving Size 580g (20.5 oz)
Amount per Serving
Calories 184748% of calories 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?

 

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