Directions:
- Slice cake into 18-20 slices about 1/2 in. thick; set aside.
- In a bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, beat cream cheese, lemon juice, vanilla and the remaining sugar. Fold in 2 cups of the whipped cream; set remaining whipped cream aside for topping. Drain raspberries, reserving juice; set berries aside.
- Line the bottom of a 3-qt. glass bowl with a third of the cake slices. Drizzle with some of the raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with the remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate for 4 hours or overnight. Garnish with fresh raspberries if desired. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.01 Kcal (511 kJ) | ||
| Calories from fat | 67.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 12% | |
|---|---|---|---|
| Cholesterol | 25.75mg | 9% | |
| Sodium | 37.49mg | 2% | |
| Potassium | 26.42mg | 1% | |
| Total Carbs | 12.77g | 4% | |
| Sugars | 9.62g | 38% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 319.81 Kcal (1339 kJ) | ||
| Calories from fat | 177.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.72g | 12% | |
|---|---|---|---|
| Cholesterol | 67.49mg | 9% | |
| Sodium | 98.27mg | 2% | |
| Potassium | 69.25mg | 1% | |
| Total Carbs | 33.46g | 4% | |
| Sugars | 25.21g | 38% | |
| Dietary Fiber | 2.82g | 4% | |
| Protein | 2.55g | 2% | |
| Vitamin C | 3.4mg | 2% | |
| Iron | 0.9mg | 2% | |
| Calcium | 53.6mg | 2% | |
* 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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