Directions:
- In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.55 Kcal (1024 kJ) | ||
| Calories from fat | 139.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.5g | 24% | |
|---|---|---|---|
| Cholesterol | 54.39mg | 18% | |
| Sodium | 109.43mg | 5% | |
| Potassium | 54.19mg | 1% | |
| Total Carbs | 24.14g | 8% | |
| Sugars | 14.08g | 56% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 327.27 Kcal (1370 kJ) | ||
| Calories from fat | 186.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.75g | 24% | |
|---|---|---|---|
| Cholesterol | 72.78mg | 18% | |
| Sodium | 146.45mg | 5% | |
| Potassium | 72.52mg | 1% | |
| Total Carbs | 32.31g | 8% | |
| Sugars | 18.84g | 56% | |
| Dietary Fiber | 3.47g | 10% | |
| Protein | 3.63g | 5% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1mg | 4% | |
| Calcium | 53.6mg | 4% | |
* 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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