Directions:
- CAKE.
- Mix all dry ingredients together
- Add all wet ingredients & beat untill smooth batter.
- Pour into greased Angle Food or Bundt pan.
- SWIRLL.
- Heat semi sweet chocolate in Microwave til melted.
- Stir in Cream untill Just thin enough to pour.
- Pour over batter in pan & swirll through untill it looks marbled.
- Bake 350 for 30-35 minute or until clean toothpick test.
- Let cool & turn out on serving plate.
- Poke holes (3 rows) through top to bottom of cake.
- TOPPING 1.
- In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
- Heat & stir constantly until sauce like.
- Add Seltzer water or any kind of fizzy liquid to thin slightly.
- Pour the raspberry sauch over the cake.
- Cool
- TOPPING 2.
- Beat whip cream with Splenda & salt to form thick peaks.
- Add extracts.
- Spread over top of cake & refridgerate until serving.
- .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 962.62 Kcal (4030 kJ) | ||
| Calories from fat | 564.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.7g | 96% | |
|---|---|---|---|
| Cholesterol | 76.63mg | 26% | |
| Sodium | 1926.82mg | 80% | |
| Potassium | 330.05mg | 7% | |
| Total Carbs | 90.1g | 30% | |
| Sugars | 19.61g | 78% | |
| Dietary Fiber | 7.19g | 29% | |
| Protein | 10.03g | 20% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 3.8mg | 21% | |
| Calcium | 302.2mg | 30% | |
| Amount Per 100 g | |||
| Calories | 315.29 Kcal (1320 kJ) | ||
| Calories from fat | 184.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.54g | 96% | |
|---|---|---|---|
| Cholesterol | 25.1mg | 26% | |
| Sodium | 631.11mg | 80% | |
| Potassium | 108.11mg | 7% | |
| Total Carbs | 29.51g | 30% | |
| Sugars | 6.42g | 78% | |
| Dietary Fiber | 2.35g | 29% | |
| Protein | 3.28g | 20% | |
| Vitamin C | 2mg | 10% | |
| Iron | 1.2mg | 21% | |
| Calcium | 99mg | 30% | |
* 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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