Directions:
- Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking.
- If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving. Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.05 Kcal (892 kJ) | ||
| Calories from fat | 98.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.89g | 17% | |
|---|---|---|---|
| Cholesterol | 19.42mg | 6% | |
| Sodium | 275.62mg | 11% | |
| Potassium | 118.76mg | 3% | |
| Total Carbs | 28.84g | 10% | |
| Sugars | 14.87g | 59% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 2.62g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2mg | 11% | |
| Calcium | 58.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 401.24 Kcal (1680 kJ) | ||
| Calories from fat | 184.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.51g | 17% | |
|---|---|---|---|
| Cholesterol | 36.57mg | 6% | |
| Sodium | 519.1mg | 11% | |
| Potassium | 223.66mg | 3% | |
| Total Carbs | 54.32g | 10% | |
| Sugars | 28.01g | 59% | |
| Dietary Fiber | 3.67g | 8% | |
| Protein | 4.93g | 5% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 3.8mg | 11% | |
| Calcium | 109.9mg | 6% | |
* 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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