Print
Email
Add a photo
Ingredients
- 1 Jiffy fudge cake mix (1 layer)
- 8 ounce Cold Whip, thawed
- 1 can Presto Whip Cream
- Strawberry preserves
- Apricot preserves
- Sliced almonds
- 5 (1.2 ounce) bars plain lowfat milk chocolate
Directions
- Prepare cake mix according to package directions. Bake in 1 (8" x 1 1/2") round cake pan. After completely cooled, place on serving plate. Frost top and sides with Cool Whip. Using Presto Whip, pipe cream over top of cake in lattice design, finishing with a border around top edge. Spoon strawberry preserves into alternate lattice sections. Spoon apricot filling into remaining sections. Sprinkle almonds atop. Break chocolate bars crosswise into thirds, making 15 squares total. Arrange smooth side out and edges overlapping around side of cake. Refrigerate till serving time.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 425g | |
| Calories 686 | |
| Calories from Fat 285 | 42% |
| Total Fat 31.71g | 40% |
| Saturated Fat 26.64g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 278mg | 12% |
| Potassium 543mg | 16% |
| Total Carbs 89.42g | 24% |
| Dietary Fiber 1.0g | 3% |
| Sugars 82.6g | 55% |
| Protein 12.61g | 20% |
