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Truffled Chocolate Cake

 

13

Yield

1

cake

Prep

20

min

Cook

10

min

Ready

45

min

Trans-fat Free
 

Ingredients

2 cups chocolate chips (semi-sweet)
*
¾ cup whipped cream
½ teaspoon vanilla extract
16 ounces pound cake
all-butter, frozen, thawed

Directions

In glass bowl or measure combine chocolate chips and whipping cream.

Heat in microwave on high power 1 to 1½ minutes or until chocolate is melted and mixture is smooth when mixed.

Stir in vanilla. cool until slightly thickened and of spreading consistency.

(Refrigerate to expedite the cooling process).

Cut cake into 3 layers horizontally or lengthwise.

Place bottom layer on a serving dish.

Spread evenly with ¼ of chocolate mixture.

Top with middle cake layer and spread with more chocolate mixture.

Add top cake layer and spread remaining chocolate mixture over top and sides of cake.

Refrigerate until chocolate is firm and set.

Cut into slices.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 46544% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 463mg 19%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 4% Vitamin C 0%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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