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Ingredientes
- 1 3/4 c. Sugar
- 1 3/4 c. Flour
- 2 tsp Baking soda
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 5 ounce Unsweetened chocolate, melted
- 1 c. Strong black coffee, lukewarm
- 3/4 c. Lowfat sour cream
- 1/4 c. Vegetable oil
- 1 tsp Vanilla
- 6 ounce White chocolate
- 1/4 c. Butter - NOT margarine
- 1/4 c. Whipping cream Whipped cream
Direcciones
- Grease and flour (I used cocoa) 9" springform. (I used a 9x13" glass casserole). Mix all in order. Bake 350F for 35-40 min, till a toothpick comes out of the center clean.
- Cold 10 min. Remove from pan. (I left it in the casserole) Push handle of a wooden spoon into the cake to make holes all over the top.
- Heat white chocolate (CAREfully - it'll burn easily) along with butter and whipping cream. Beat smooth and cold slightly. Pour into holes in cake and cold. Cover with whipped cream, drizzle chocolate over top. (I used whipped topping, because I wasn't sure how well whipped cream froze. I covered it and froze - it was great. I just cut slices as I needed them and left it in the freezer.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 9 servings | |
| Calories 580 | |
| Calories from Fat 278 | 48% |
| Total Fat 31.95g | 40% |
| Saturated Fat 16.22g | 65% |
| Trans Fat 0.16g | |
| Cholesterol 37mg | 12% |
| Sodium 625mg | 26% |
| Potassium 259mg | 7% |
| Total Carbs 74.12g | 20% |
| Dietary Fiber 3.3g | 11% |
| Sugars 50.95g | 34% |
| Protein 6.27g | 10% |
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