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Chocolate NUGGETS Flower Basket Cake

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories620
Calories from Fat220
Total Fat24 g37% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium340 mg14% DV
Total Carbohydrates99 g33% DV
Dietary Fiber1.0 g4% DV
Sugars80 g
Protein6 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron8% DV
  Amount Per Serving % DV *
Calories620
Calories from Fat220
Total Fat24 g37% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium340 mg14% DV
Total Carbohydrates99 g33% DV
Dietary Fiber1.0 g4% DV
Sugars80 g
Protein6 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron8% DV
  • Cake decorating icing flowers
  • 1 package HERSHEY'S NUGGETS (13 oz.)
  • 1 9-inch round cake layer , baked
  • 1 tube green decorating icing (4.25 oz.)
  • 1 tube another color decorating icing (4.25 oz.)
  • 1 container vanilla frosting (16 oz.)

Directions

  • 1. Frost top and sides of cake. Remove wrappers from chocolate pieces.
  • 2. Place chocolates, upright, flat sides on frosting, sides of chocolate touching around entire side of cake. To form basket on top of cake, place 1 chocolate, sideways, flat side on frosting, near edge. For second row, center 2 chocolates, flat sides on frosting, above first chocolate; complete third row with 3 chocolates.
  • 3. Following directions on tube, pipe green stems and leaves, onto frosting, as if coming out of basket top; place icing flowers at stem ends. Pipe border with another color icing around top and bottom edge of cake. About 12 servings.

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