I made this for our Shadow Mountain Bookclub that was held at my home last week... 13 guests...such a fun cake....
The recipe is from the magazine Taste of Home *******and promise me you won’t look at the nutritional/calories info at the bottom*******
Ingredients
• 1 package (18-1/4 ounces) chocolate cake mix
• 1 can (16 ounces) chocolate frosting
• 11 Kit Kat candy bars (1-1/2 ounces each)
• 2 pounds fresh strawberries
• 1 pint fresh blueberries
• 1 pint fresh raspberries
• 2 tablespoons apricot preserves, warmed Fresh mint leaves
Directions
• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired. Yield: 12 servings.
How-To: To keep the cake stand clean while frosting, line the edge with 3-in. strips of waxed paper. Center the first cake layer over the strips. When finished frosting, carefully remove strips one piece at a time.
Nutrition Facts: 1 slice equals 673 calories, 31 g fat (13 g saturated fat), 57 mg cholesterol, 440 mg sodium, 94 g carbohydrate, 5 g fiber, 7 g protein.
Ahh …you looked
The recipe is from the magazine Taste of Home *******and promise me you won’t look at the nutritional/calories info at the bottom*******
Ingredients
• 1 package (18-1/4 ounces) chocolate cake mix
• 1 can (16 ounces) chocolate frosting
• 11 Kit Kat candy bars (1-1/2 ounces each)
• 2 pounds fresh strawberries
• 1 pint fresh blueberries
• 1 pint fresh raspberries
• 2 tablespoons apricot preserves, warmed Fresh mint leaves
Directions
• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired. Yield: 12 servings.
How-To: To keep the cake stand clean while frosting, line the edge with 3-in. strips of waxed paper. Center the first cake layer over the strips. When finished frosting, carefully remove strips one piece at a time.
Nutrition Facts: 1 slice equals 673 calories, 31 g fat (13 g saturated fat), 57 mg cholesterol, 440 mg sodium, 94 g carbohydrate, 5 g fiber, 7 g protein.
Ahh …you looked
Next Book Club
Book: The Little Prince by Antoine de Saint-Exupéry
Don’t let the juvenile cover deceive you ... it is a very DEEP book. It is right up there with The Prophet by Khalil Gibran.
Good reading….. Anne
3 comments:
That cake is a show stopper! Yum!
The Little Prince is one of my favorites!
I bet you are, too, these days... I looked at your new pictures... Heidi, you are the best.
Post a Comment