Directions:
- Make the cake batter as directed on the back of the box you can use the vegetable oil as directed if you like I just don't like hydrogenated oil and prefer using butter in desserts.
- Poor batter into butterd / floured non stick bundth pan.
- In a food processor combine Filling mixture until smooth and creamy.
- Poor filling mixture into bundt pan going in a circle to poor out evenly.
- Tap the bowle on the counter several times until the cake batter has covered the filling mix.
- Bake as directed on box depending on your oven and what type of pan you are using.
- Remove and allow to cool.
- After cooling place in fridge so cake can set.
- Serve with wip cream, lemon glaze or cream cheese frosting.
- Enjoy :).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.43 Kcal (1157 kJ) | ||
| Calories from fat | 106.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.8g | 18% | |
|---|---|---|---|
| Cholesterol | 134.7mg | 45% | |
| Sodium | 102.94mg | 4% | |
| Potassium | 48.63mg | 1% | |
| Total Carbs | 11.31g | 4% | |
| Sugars | 7.46g | 30% | |
| Protein | 4.17g | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 27.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 175.85 Kcal (736 kJ) | ||
| Calories from fat | 67.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 18% | |
|---|---|---|---|
| Cholesterol | 85.69mg | 45% | |
| Sodium | 65.48mg | 4% | |
| Potassium | 30.93mg | 1% | |
| Total Carbs | 7.19g | 4% | |
| Sugars | 4.74g | 30% | |
| Protein | 2.66g | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 3% | |
| Calcium | 17.3mg | 3% | |
* 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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