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Ribbon Sandwich Cake's picture
  Unsliced white bread loaf 1 (Use A Round Loaf Of Bread)
  Butter/Margarine 2 Tablespoon, softened
  Chicken spread 10 Ounce (2 Can, 5 Ounce Each)
  Canned pimientos 4 Ounce, drained and chopped (1 Can Or Jar)
  Firm ripe avocado 1 Small
  Lemon juice 1 Teaspoon
  Cream cheese package 16 Ounce, softened (2 Packages, 8 Ounce Each)
  Mayonnaise/Salad dressing 2 Tablespoon
  Milk 2 Tablespoon
  Chopped parsley 1⁄2 Cup (8 tbs)

1. Cut a thin slice from bread to make top flat. Set aside to use for croutons or a crumb topper. Slice the bottom section crosswise into 4 even layers; spread 3 of the layers with butter or margarine.
2. Mix chicken spread and pimientos in a small bowl; spread evenly on 2 of the layers.
3. Halve the avocado; pit, peel and cut into small chunks; place in a small bowl. Sprinkle with lemon juice, then mash. 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 the remaining package of cream cheese with the milk until fluffy-smooth in a small bowl, then spread over sides and top of loaf. Press parsley firmly onto the sides. Chill. Cut into wedges with a sharp knife.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2550 Calories from Fat 2072

% Daily Value*

Total Fat 232 g356.5%

Saturated Fat 20.4 g102.2%

Trans Fat 0 g

Cholesterol 88.9 mg29.6%

Sodium 296.6 mg12.4%

Total Carbohydrates 62 g20.6%

Dietary Fiber 10.2 g40.9%

Sugars 5.6 g

Protein 82 g164.5%

Vitamin A 104.2% Vitamin C 215.3%

Calcium 8.2% Iron 19.1%

*Based on a 2000 Calorie diet

Ribbon Sandwich Cake Recipe