Directions:
- Preheat oven to 350°F.
- Mix all cake ingredients together.
- Divide cake batter into two foil-lined 9x13 inch baking pans.
- Bake at 350 F for 15 minutes.
- Let cakes cool, the first one to room temperature and the second cake by placing into the freezer until stiff enough to flop on top of the room temperature cake (approx. 30-60 mins.).
- Prepare filling by combining all ingredients into large bowl(large bowl size is important so that it can contain all the filling when it fluffs up). Whip hard for 5-10 minutes.
- When cooled to room temp., icing the first cake with all of the filling.
- Take the second cake out of the freezer and carefully flop on top of the first filling-topped cake.
- Serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.12 Kcal (591 kJ) | ||
| Calories from fat | 58.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 10% | |
|---|---|---|---|
| Cholesterol | 56.49mg | 19% | |
| Sodium | 117.5mg | 5% | |
| Potassium | 102.26mg | 2% | |
| Total Carbs | 18.07g | 6% | |
| Sugars | 16.94g | 68% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 3.4g | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 171.62 Kcal (719 kJ) | ||
| Calories from fat | 70.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 10% | |
|---|---|---|---|
| Cholesterol | 68.7mg | 19% | |
| Sodium | 142.89mg | 5% | |
| Potassium | 124.35mg | 2% | |
| Total Carbs | 21.97g | 6% | |
| Sugars | 20.6g | 68% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 4.14g | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 80.7mg | 7% | |
* 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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