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Chocolate Brandy Cake Recipe
|Devil's food cake mix||18 1⁄2 Ounce (1 Package)|
|Buttermilk||1 1⁄3 Cup (21.33 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Brandy whipped cream||1 Cup (16 tbs)|
|Grated chocolate/Chocolate curls /r chopped pistachio nuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4080 Calories from Fat 1517
% Daily Value*
Total Fat 170 g261.4%
Saturated Fat 87.6 g437.8%
Trans Fat 10.3 g
Cholesterol 765.8 mg
Sodium 4845.4 mg201.9%
Total Carbohydrates 542 g180.5%
Dietary Fiber 15.1 g60.6%
Sugars 356.3 g
Protein 59 g118.2%
Vitamin A 9.7% Vitamin C 0.62%
Calcium 22% Iron 82.9%
*Based on a 2000 Calorie diet
Grease and flour 2 round layer pans, 9 X 1 1/2 inches.
Blend cake mix (dry), buttermilk and eggs in large mixer bowl on low speed until moistened, scraping bowl constantly.
Beat 3 minutes on medium speed, scraping bowl frequently.
Pour batter into pans.
Bake until cake springs back when touched lightly in center, 25 to 30 minutes.
Cool in pans about 10 minutes; remove from pans.
Warm honey in small saucepan over low heat.
Remove from heat; stir in brandy.
Spoon over bottoms of warm cake layers.
Fill layers and frost cake with Brandy Whipped Cream.
Refrigerate at least 1 hour.
At serving time, garnish with grated chocolate.