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Nutrition Facts
Serving Size 136 g
(Approx. 12 Servings)
Amount Per Serving
Calories 580 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 10 g 50%
Trans Fat 4.5 g
Cholesterol 45 mg 15%
Sodium 450 mg 19%
Total Carbohydrate 77 g 26%
Dietary Fiber 2 g 8%
Sugars 58 g
Protein 4 g
Vitamin A 2% Iron 4%
Vitamin C 0% Calcium 6%
*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.

Gridiron Cake

Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
12  People


Recipe makes 12 Servings

15 1/4 Oz white cake mix
3 eggs, yolks
1/2 cup(s) canola oil
16 Oz chocolate frosting
7 Oz sweetened coconut, shredded
1 Tsp green food coloring
4 1/4 Oz white frosting
6 Oz Baker's Premium White Chocolate Baking Bar
3 pretzel sticks
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Heat oven to 350°F.
Prepare and bake cake according to package instructions with egg yolks and oil. Cool completely.
Invert cooled cake onto a foil lined cookie sheet and ice cake with chocolate icing.
Combine coconut and green food coloring in a plastic bag, then shake until coated evenly.
Evenly spread coconut over top of cake and draw lines with white frosting on top of cake to create yard lines and end zone.
Place a piece of parchment paper on a cookie sheet.
Melt white chocolate according to box instructions.
Meanwhile, cut one pretzel in half for the base of the goal posts, then cut remaining pretzels into fourths for tops of goal posts.
Dip pretzel pieces into melted chocolate, tapping off excess.
Place pretzel pieces on parchment paper to form into goal post shapes.
Once goal posts have been made, transfer cookie sheet into refrigerator to chill.
When chocolate has hardened, insert pretzel field goals into end zones.



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