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Ingredientes
- 1 box chocolate fudge cake mix
- 1 c. water (salt free)
- 1 stick butter (softened)
- 4 large eggs
- 1 c. lowfat sour cream
- 1 T butter flavoring
- 1/2 very ripe banana
- 1 T cinnamon
- 1 teaspoon nutmeg
- 2 T oil of peppermint
- 1/3 c. extra virgin olive oil (light)
- Garnishes: Chocolate mints, chocolate sprinkles, fresh green camellia leaves
Direcciones
- Heat oven to 300-325 degrees. Grease and flour 12-cup bundt cake pan. Mix and blend all ingredients at low speed for 1 minute or possibly till mix is well blended. Beat at medium speed for 2 1/2 min. Pour into bundt pan. Bake for 40-50 min or possibly till done (toothpick test).NOTE: Put a wide cookie pan on bottom rack and place cake pan on middle rack center. Frost with dark chocolate frosting. Add in 1 tsp mint oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 257 | 90% |
| Total Fat 29.19g | 36% |
| Saturated Fat 13.1g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 148mg | 6% |
| Potassium 96mg | 3% |
| Total Carbs 2.83g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.79g | 1% |
| Protein 3.93g | 6% |
