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Ribbon Sandwich Cake Recipe
|Unsliced white bread loaf||1 (Round)|
|Chicken spread||10 Ounce (2 Cans, About 5 Ounces Each)|
|Canned pimientos||4 Ounce, drained and chopped (1 Can / Jar)|
|Firm ripe avocado||1 Small|
|Lemon juice||1 Teaspoon|
|Cream cheese||16 Ounce (2 Packages, 8 Ounces Each)|
|Mayonnaise/Salad dressing||2 Tablespoon|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2589 Calories from Fat 2076
% Daily Value*
Total Fat 236 g362.8%
Saturated Fat 108 g539.8%
Trans Fat 0 g
Cholesterol 587.8 mg
Sodium 1752.5 mg73%
Total Carbohydrates 50 g16.7%
Dietary Fiber 10.2 g40.9%
Sugars 20.2 g
Protein 79 g157.9%
Vitamin A 219% Vitamin C 215.3%
Calcium 52.6% Iron 28.7%
*Based on a 2000 Calorie diet
2 Mix chicken spread and pimientos in a small bowl; spread evenly on 2 of the layers.
3 Halve avocado; pit, peel and cut into small chunks; place in a small bowl. Sprinkle with lemon juice, then mash with a fork. Blend in 1 package of the cream cheese and mayonnaise or salad dressing; spread on one of the remaining layers.
4 Stack the 3 layers, with avocado layer between, on a large serving plate; place plain layer on top.
5 Beat remaining package of cream cheese with milk until fluffy-smooth in a small bowl; spread over side and top of loaf. Press parsley firmly onto side. Chill. Just before serving, garnish with a cluster of radish roses, if you wish. Cut into wedges with a sharp knife.