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Nutrition Facts
Serving Size 286 g
(Approx. 12 Servings)
Amount Per Serving
Calories 660 Calories From Fat 310
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 22 g 110%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 460 mg 19%
Total Carbohydrate 78 g 26%
Dietary Fiber 2 g 8%
Sugars 56 g
Protein 10 g
Vitamin A 25% Iron 10%
Vitamin C 6% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cocoa Bean Fudge & Raspberry Zuccotto Cake
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
12  People


Recipe makes 12 Servings

1 non-stick cooking spray
15 1/4 Oz chocolate fudge cake mix
3 eggs, large
1/2 cup(s) unsalted butter
1 1/2 cup(s) 2% milk
1 1/2 gallon H-E-B Creamy Creations Raspberry Truffle Ice Cream, softened
8 Oz semi sweet chocolate chips
1 cup(s) heavy cream
1 mint leaves, bunch
1 cup(s) raspberries
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Heat oven to 350°F.
Line a 12 x 18-inch cake pan with parchment paper and spray with non-stick cooking spray.
Prepare cake mix according to package directions with eggs, butter and milk, then spread into prepared baking pan.
Bake 20 minutes until a toothpick inserted in center comes out clean, then allow cake to cool.
Line a Pyrex glass bowl (5 liter size) with plastic wrap and cut cake into 4 triangles that will fit bowl; put them in bowl.
Scoop ice cream into center of cake and use remaining cake pieces to top ice cream filling.
Cover with plastic wrap and freeze 2 hours.
Melt chocolate with cream in a saucepan over low heat, then pour into a bowl and cool 20 minutes; whisk chocolate mixture to thicken.
Remove cake from freezer and place wire rack on top of bowl. Invert cake onto rack.
Working quickly, spread chocolate icing over frozen cake and place cake back in freezer until ready to cut and serve.
Before serving, heat remaining chocolate sauce until melted and spread over cake.
Garnish with mint and raspberries.



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