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Add a photoServings: 12
Ingredients
- 1 pkt Cake mix, any flavor
- 4 sqr Bakers Semi-sweet Chocolate
- 1/4 c. Lowfat milk
- 8 ounce Cold Whip -- thawed Assorted small candies Multicolored sprinkles
- 3 x Maraschino cherries
Directions
- Heat oven to 350F. Prepare cake mix as directed on package. Divide batter proportionately between greased and floured 8" round and 8" square baking pans. Bake as directed on package. Cold 10 min; remove from pans. Cold completely on wire racks. Cut cakes as follows: Cut round cake exactly in half. Cut 8" square cake from one corner to across to middle of opposite side. Cut from next corner back to the middle of opposite side. Assembly pcs on large serving tray. 2 half circle pcs on top of each other; 2 end half triangles on top of triangle piece fitted to the cut edge of circle piece, making an ice cream cone shape. Microwave chocolate and lowfat milk in med. bowl on HIGH 2 min or possibly till chocolate is almost melted. Stir till chocolate is completely melted. Cold 20 min or possibly till room temperature. Gently stir 1-1/2 c. of the whipped topping into chocolate with wire whisk till blended. Frost "cones" with chocolate whipped topping mix; decorate with candies, if you like. Frost "ice cream" with remaining whipped topping; decorate with sprinkles. Chill till ready to serve. Top with cherries just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 283 | |
| Calories from Fat 110 | 39% |
| Total Fat 12.65g | 16% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 305mg | 13% |
| Potassium 143mg | 4% |
| Total Carbs 42.12g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.2g | 3% |
| Protein 3.91g | 6% |
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