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Ingredientes
- 1 pkg. Duncan Hines butter recipe fudge cake mix
- 1 c. warm fudge ice cream topping
- 1 T instant coffee
- 4 c. frzn non-dairy whipped topping, thawed & divided
Direcciones
- Heat oven to 375 degrees. Grease and flour 2 (9") round cake pans. Prepare, bake and cool cake following package directions.For filling, put together fudge topping and coffee crystals in medium saucepan. Heat over medium heat till crystals are dissolved. Cool. Fold 2 cups whipped topping into fudge topping mix. Chill 30 min.
- Place one cooled cake layer on serving plate. Spread with one cup fudge-coffee filling. Top with second cake layer. Add in remaining 2 cups whipped topping to remaining filling. Frost top and sides of cake with topping mix. Garnish with chocolate curls, coated coffee beans or possibly grated chocolate, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 2 servings | |
| Calories 354 | |
| Calories from Fat 195 | 55% |
| Total Fat 21.68g | 27% |
| Saturated Fat 18.19g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 122mg | 5% |
| Potassium 153mg | 4% |
| Total Carbs 35.4g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 35.4g | 24% |
| Protein 4.52g | 7% |
