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 |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Strawberry | 1 cup (152g) | 49 |
| Kiwi | 1 medium (69g) | 42 |
| Apricot | 1 medium (35g) | 17 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
| Fruit | 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
- 8.6 oz box microwave chocolate cake mix
- ¼ cup apricot preserves
- 1 cup whipped topping, thawed
- 1 cup fresh fruit, such as strawberries, blueberries, raspberries, peaches or kiwi fruit
Directions
Prepare 8.6 oz box microwave chocolate cake mix in pan provided according to box directions.
Invert onto serving plate, cool.
In small bowl, microwave apricot preserves on high 30 - 60 seconds, until melted.
Brush over top and sides of cake.
Spoon whipped topping around top and edge of cake.
Arrange fresh fruit in center.
Category:Cathy's Recipes
Category:Microwave Recipes
Category:Cake Recipes
Category:Apricot jam Recipes
Category:Nondairy topping Recipes
Category:Strawberry Recipes
Category:Blueberry Recipes
Category:Raspberry Recipes
Category:Peach Recipes
Category:Kiwi Recipes