Candy Bar Cake Recipe
Servings: 2
Ingredients
- 1 Jiffy fudge cake mix (1 layer)
- 8 ounce Cold Whip, thawed
- 1 can Presto Whip Cream
- Strawberry preserves
- Apricot preserves
- Sliced almonds
- 5 (1.2 ounce) bars plain lowfat milk chocolate
Directions
- Prepare cake mix according to package directions. Bake in 1 (8" x 1 1/2") round cake pan. After completely cooled, place on serving plate. Frost top and sides with Cool Whip. Using Presto Whip, pipe cream over top of cake in lattice design, finishing with a border around top edge. Spoon strawberry preserves into alternate lattice sections. Spoon apricot filling into remaining sections. Sprinkle almonds atop. Break chocolate bars crosswise into thirds, making 15 squares total. Arrange smooth side out and edges overlapping around side of cake. Refrigerate till serving time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 2 servings | |
| Calories 343 | |
| Calories from Fat 143 | 42% |
| Total Fat 15.85g | 20% |
| Saturated Fat 13.32g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 139mg | 6% |
| Potassium 272mg | 8% |
| Total Carbs 44.71g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 41.3g | 28% |
| Protein 6.31g | 10% |
