Directions:
- Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat the cream cheese, sugar and vanilla until fluffy; stir in chopped pecans. Fold in whipped cream.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream cheese mixture. Arrange 1 cup raspberries over filling. Repeat layers three times. Garnish with pecan halves. Refrigerate until serving. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.56 Kcal (1401 kJ) | ||
| Calories from fat | 275.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.61g | 47% | |
|---|---|---|---|
| Cholesterol | 30mg | 10% | |
| Sodium | 16.13mg | 1% | |
| Potassium | 222.8mg | 5% | |
| Total Carbs | 16.12g | 5% | |
| Sugars | 8.28g | 33% | |
| Dietary Fiber | 6.3g | 25% | |
| Protein | 4.02g | 8% | |
| Vitamin C | 14mg | 23% | |
| Iron | 1.4mg | 8% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 306.13 Kcal (1282 kJ) | ||
| Calories from fat | 252.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.01g | 47% | |
|---|---|---|---|
| Cholesterol | 27.45mg | 10% | |
| Sodium | 14.76mg | 1% | |
| Potassium | 203.86mg | 5% | |
| Total Carbs | 14.75g | 5% | |
| Sugars | 7.58g | 33% | |
| Dietary Fiber | 5.77g | 25% | |
| Protein | 3.68g | 8% | |
| Vitamin C | 12.8mg | 23% | |
| Iron | 1.3mg | 8% | |
| Calcium | 45.5mg | 5% | |
* 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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