Directions:
- Prepare and bake the cake according to package directions, using a 9X13 baking pan.
- Cool on wire rack for 1 hour.
- In small bowl, dissolve gelatin in boiling water and then stir in cold water.
- With a meat fork or wooden skewer, poke holes in cake about 2 inches apart in all directions.
- Slowly pour gelatin over cake.
- Refrigerate 2-3 hours.
- For frosting, in a small mixing bowl cream butter until fluffy.
- Beat in confectioners sugar, cocoa, milk and vanilla until smooth.
- Spread over cake.
- Top with candied pumpkins.
- Cover and refrigerate until serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.25 Kcal (1466 kJ) | ||
| Calories from fat | 60.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 10% | |
|---|---|---|---|
| Cholesterol | 16.35mg | 5% | |
| Sodium | 126.45mg | 5% | |
| Potassium | 9.7mg | 0% | |
| Total Carbs | 58.31g | 19% | |
| Sugars | 54.34g | 217% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 2.61g | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 9.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 344.35 Kcal (1442 kJ) | ||
| Calories from fat | 59.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 16.07mg | 5% | |
| Sodium | 124.32mg | 5% | |
| Potassium | 9.54mg | 0% | |
| Total Carbs | 57.33g | 19% | |
| Sugars | 53.43g | 217% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 2.56g | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 9mg | 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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