Directions:
- Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
- In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours.
- For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.09 Kcal (1650 kJ) | ||
| Calories from fat | 75.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 13% | |
|---|---|---|---|
| Cholesterol | 20.44mg | 7% | |
| Sodium | 6.61mg | 0% | |
| Potassium | 13.28mg | 0% | |
| Total Carbs | 73.81g | 25% | |
| Sugars | 68.77g | 275% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 11.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 312.75 Kcal (1309 kJ) | ||
| Calories from fat | 59.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 13% | |
|---|---|---|---|
| Cholesterol | 16.22mg | 7% | |
| Sodium | 5.25mg | 0% | |
| Potassium | 10.54mg | 0% | |
| Total Carbs | 58.58g | 25% | |
| Sugars | 54.58g | 275% | |
| Dietary Fiber | 1.84g | 9% | |
| Protein | 0.71g | 2% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 4% | |
| Calcium | 9.1mg | 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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