Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nuts | not in our table | 0 |
| Topping | not in our table | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup all purpose flour
- 1/2 cup melted butter
- 1/2 cup chopped nuts
- 16 oz whipped cream topping
- 1 cup powdered sugar
- 8 oz cream cheese
- 3 cups milk
- 2 packets chocolate pudding
- 1 teaspoon
Directions
Combine flour, butter and nuts and put into a baking dish. Bake in a preheated oven (400 degrees) for 15 minutes until browned. Leave to cool.
Mix half of the whipped cream with the powdered sugar and cream cheese and spread over the cooled cake.
Then mix 1 1/2 cups cold milk with chocolate pudding and spread over the first layer. Mix the vanilla pudding with the rest of the milk and spread this on top of the other two layers. Cover with the rest of the whipped cream and sprinkle nuts on top.
Category:Panamanian Recipes
Category:Panamanian Appetizers