Directions:
- Preheat oven to 350°; butter and flour a 12-cup Bundt pan; set aside.
- In a bowl, mix the cake mix briefly to break up any clumps; add in the remaining ingredients; beat at medium speed for about 3 minutes.
- Pour batter into prepared pan; bake for 45-50 minutes, or until pick comes out clean.
- Let cake cook in pan for 10 minutes, then invert to a rack or serving plate to finish cooling.
- Can be served with a scoop of high-quality vanilla ice cream OR add dollops of whipped cream on the cake at the fluted intervals and adorn each cloud with a drained maraschino cherry (do this just before serving).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.42 Kcal (843 kJ) | ||
| Calories from fat | 128.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.25g | 22% | |
|---|---|---|---|
| Cholesterol | 50.88mg | 17% | |
| Sodium | 41.45mg | 2% | |
| Potassium | 27.17mg | 1% | |
| Total Carbs | 18.88g | 6% | |
| Sugars | 13.79g | 55% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 2.64g | 5% | |
| Iron | 1mg | 6% | |
| Calcium | 12.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 328.42 Kcal (1375 kJ) | ||
| Calories from fat | 209.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.23g | 22% | |
|---|---|---|---|
| Cholesterol | 82.96mg | 17% | |
| Sodium | 67.59mg | 2% | |
| Potassium | 44.3mg | 1% | |
| Total Carbs | 30.78g | 6% | |
| Sugars | 22.48g | 55% | |
| Dietary Fiber | 2.93g | 7% | |
| Protein | 4.31g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.6mg | 6% | |
| Calcium | 20.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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