Mrs. Fields Chocolate Macadamia Cream Satin Recipe

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Mrs. Fields Chocolate Macadamia Cream Satin
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Ingredients
19
Count
Nutrition
1212
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. To make the Cake: Preheat oven to 350oF.
  2. Grease and flour an 8- or 9- inchspringform pan.
  3. In a medium bowl, combine flour, baking soda and salt.
  4. Mix well with a wire whisk and set aside.
  5. In large bowl combine sugars with an electric mixer on medium speed.
  6. Add butter and beat to form a grainy paste.
  7. In small bowl combine cocoa powder and boiling water, and stir until smooth.
  8. Add cocoa mixture, eggs and vanilla to butter and sugar;
  9. Blend well to form a smooth batter.
  10. Alternately add the flour mixture and the buttermilk to the batter.
  11. Blend at low speed just until combined.
  12. Pour into prepared pan.
  13. Bake 25-35 minutes or until a knife inserted into the middle of the cake comes out clean.
  14. Leaving the cake in the pan, cool to room temperature, then refrigerate to make slicing easier.
  15. To prepare the filling: In medium bowl with an electric mixer and clean.
  16. Beaters, beat the sugar and cream cheese until well blended.
  17. Add egg and beat until light and fluffy.
  18. Next melt white chocolate in a double boiler.
  19. While chocolate is melting,in a small metal bowl sprinkle gelatin over the cold water.
  20. Let gelatin.bloom for 5 minutes, then dissolve it over a double boiler until clear and smooth.
  21. Gradually add dissolved gelatin to the cream cheese-sugar mixture, beating.
  22. Continuously at medium speed until smooth. (If you beat it too fast, the.
  23. Gelatin will stick to the sides of the bowl.)
  24. Add whipped cream to the mixture and blend until smooth.
  25. With a rubber spatula, fold the white chocolate and vanilla into the cake batter thoroughly.
  26. To assemble cake and filling: Remove sides of springform pan. Cut cake into 2 layers and set the top layer aside.
  27. Replace sides of the springform pan,leaving bottom layer of cake in pan. Pour filling over bottom cake layer.
  28. Carefully place the other cake layer on top of the filling.
  29. Refrigerate for several hours. When filling is firm, remove sides of pan and place the cake on a platter. Coat the sides of the cake with Macadamia nuts. Dust the top if desired, add rosettes of whipped cream, chocolate shavings and more Macadamia nuts. Refrigerate until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1212.42 Kcal (5076 kJ)
Calories from fat 651.81 Kcal
% Daily Value*
Total Fat 72.42g 111%
Cholesterol 235.89mg 79%
Sodium 1737.78mg 72%
Potassium 570.97mg 12%
Total Carbs 124.94g 42%
Sugars 95.9g 384%
Dietary Fiber 3.94g 16%
Protein 17.42g 35%
Vitamin C 1mg 2%
Vitamin A 0.1mg 4%
Iron 2.9mg 16%
Calcium 396.9mg 40%
Amount Per 100 g
Calories 339.73 Kcal (1422 kJ)
Calories from fat 182.64 Kcal
% Daily Value*
Total Fat 20.29g 111%
Cholesterol 66.1mg 79%
Sodium 486.94mg 72%
Potassium 159.99mg 12%
Total Carbs 35.01g 42%
Sugars 26.87g 384%
Dietary Fiber 1.1g 16%
Protein 4.88g 35%
Vitamin C 0.3mg 2%
Iron 0.8mg 16%
Calcium 111.2mg 40%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.5
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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