Cheese Ripple Fudge Cake Recipe
Servings: 1
Ingredients
- 1 pkt Pillsbury Fudge Create-A-Cake Mix
- 1 1/2 c. water
- 1/2 c. dairy lowfat sour cream
- 2 x Large eggs
- 1 pkt cream cheese (8 ounce) softened
- 2 x Large eggs
- 1/3 c. sugar
- 1 c. flaked coconut
- 1 pkt Pillsbury Fudge Frosting Mix
- 1 pkt cream cheese (3-ounce.) softened
- 1/4 c. butter or possibly margarine softened
- 1/3 c. lukewarm water
Directions
- Preheat oven to 350. Grease 13"X9" pan. In large bowl, blend first 4 ingredients till moistened; beat as directed on cake package. Pour half of batter (about 2 c.) into prepared pan. In small bowl, blend first 3 filling ingredients till smooth; add in coconut. Spoon over batter in pan. Cover with remaining batter. Bake 35-45 min or possibly till top springs back when touched lightly in center. Cold completely. In Med. bowl, blend frosting ingredients till smooth (if too thick, add in more water). Frost Cake. 13"X9" cake.
- HIGH ALTITUDE - 5200 ' Add in 2 Tablespoons flour to cake mix, bake at 375 for 35-45 minutes.
- NOTES : Cris'
- Note: The Create-A-Cake mixes disappeared some time ago. I used a moist fudge-cake mix the last time I made this, and it was wonderful. I used a homemade lowfat sour cream fudge frosting, as the frosting mix called for in the recipe was no longer available. I plan to make this soon and will report back with my results from currently available products.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 911g | |
| Calories 1316 | |
| Calories from Fat 897 | 68% |
| Total Fat 102.24g | 128% |
| Saturated Fat 60.86g | 243% |
| Trans Fat 0.0g | |
| Cholesterol 1016mg | 339% |
| Sodium 721mg | 30% |
| Potassium 589mg | 17% |
| Total Carbs 77.86g | 21% |
| Dietary Fiber 3.7g | 12% |
| Sugars 74.78g | 50% |
| Protein 29.05g | 46% |
