Directions:
- Line a 13-in. x 9-in. pan with foil; set aside. In a large bowl, combine milk and chocolate syrup; fold in whipped cream. Pour into prepared pan; cover and freeze for 6 hours.
- Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes; invert onto a wire rack to cool completely. Transfer to a serving platter.
- Remove cream mixture from the freezer; carefully invert onto cake and remove foil. Spread whipped topping over top and sides. Return to the freezer for 2 hours.
- May be frozen for up to 2 months. Let stand at room temperature for 10 minutes before cutting.
- Just before serving, drizzle with additional chocolate syrup; garnish with mint and cherries. Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.32 Kcal (897 kJ) | ||
| Calories from fat | 64.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 11% | |
|---|---|---|---|
| Cholesterol | 21.15mg | 7% | |
| Sodium | 243.95mg | 10% | |
| Potassium | 66.27mg | 1% | |
| Total Carbs | 36.1g | 12% | |
| Sugars | 20.99g | 84% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 2g | 4% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.9mg | 5% | |
| Calcium | 88.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 345.2 Kcal (1445 kJ) | ||
| Calories from fat | 103.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 11% | |
|---|---|---|---|
| Cholesterol | 34.07mg | 7% | |
| Sodium | 392.94mg | 10% | |
| Potassium | 106.74mg | 1% | |
| Total Carbs | 58.15g | 12% | |
| Sugars | 33.81g | 84% | |
| Dietary Fiber | 1.13g | 3% | |
| Protein | 3.23g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.5mg | 5% | |
| Calcium | 142.2mg | 9% | |
* 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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