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Ingredientes
- 6 ounce butter
- 2 teaspoon grated orange rind
- 1 1/4 c. super fine sugar
- 4 large eggs
- 3 ounce chocolate chips
- 3/4 c. lowfat sour cream
- 2 c. plain flour
- 1/2 teaspoon baking soda
- 1/2 c. sugar
- 1/4 c. orange juice
- 1 (18 ounce) pkg. yellow cake mix
- 1 (20 ounce) can crushed pineapple in own juice
- 2 (3 ounce) packages. instant vanilla pudding
- 3 c. lowfat milk
- 1/4 c. powdered sugar
- 1/2 c. flaked coconut, toasted
- 1 1/2 c. whipping cream
- 1 teaspoon vanilla
Direcciones
- Grease 8" baba pan, sprinkle with flour, shake out excess flour. Put together butter, rind and sugar in medium bowl, beat with electric mixer till light and fluffy; beat in large eggs one at a time, beat till combined. Mix in chocolate chips and lowfat sour cream, then sifted flour and soda.Spread into prepared pan, bake in moderately slow oven for about 55 min or possibly till hard. Stand 5 min before turning onto wire rack, place tray underneath rack. Prick top of cake with a fork and pour hot syrup evenly over hot cake.
- Bake cake as the package says in flat pan.Put together pineapple and juice and sugar in pan; cook till thick and syrupy, about 20 min.
- Pierce cake when taken from oven and pour pineapple mix and spread on cake. Cool completely.
- Put together pudding with lowfat milk, blend till thick. Spread this over cake. Beat cream till soft peaks, add in powdered sugar and vanilla, beat till stiff. Spread over cake, sprinkle with coconut. Chill about 24 hrs. About 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 12 servings | |
| Calories 685 | |
| Calories from Fat 265 | 39% |
| Total Fat 30.12g | 38% |
| Saturated Fat 15.96g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 696mg | 29% |
| Potassium 310mg | 9% |
| Total Carbs 95.47g | 25% |
| Dietary Fiber 1.9g | 6% |
| Sugars 42.53g | 28% |
| Protein 9.85g | 16% |
