Sponge Cake With Cocoa Whipped Cream
|Whipping cream||1 Pint|
|Dutch process cocoa||1⁄3 Cup (5.33 tbs)|
|Sifted confectionery sugar||2⁄3 Cup (10.67 tbs)|
|10 inch sponge cake||1 (1 Tube)|
1. Whip cream until it stands in peaks.
2. Combine cocoa and sugar. Beat into whipping cream. Add vanilla before last final strokes.
3. Cut sponge cake horizontally into 2 layers. Spread 1/4 of topping on bottom layer. Replace top layer. Frost top and sides with remaining whipped cream. Refrigerate until served.
Serving size: Complete recipe
Calories 2671 Calories from Fat 1589
% Daily Value*
Total Fat 177 g271.7%
Saturated Fat 114.9 g574.4%
Trans Fat 0 g
Cholesterol 838.9 mg279.6%
Sodium 782 mg32.6%
Total Carbohydrates 216 g71.9%
Dietary Fiber 8.7 g34.8%
Sugars 160.5 g
Protein 8 g16.2%
Vitamin A 4.6% Vitamin C
Calcium 38% Iron 22.7%
*Based on a 2000 Calorie diet