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Nutrition Facts
Serving Size 168 g
(Approx. 8 Servings)
Amount Per Serving
Calories 440 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 450 mg 19%
Total Carbohydrate 50 g 17%
Dietary Fiber 2 g 8%
Sugars 30 g
Protein 7 g
Vitamin A 10% Iron 25%
Vitamin C 10% Calcium 10%
*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.
Mini Devil's Food Cake Trifles
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
8  People


Recipe makes 8 Servings

8 HEB Snazzy Cakes Devil's Food Cakes, cut in half (along the equator)
1 cup(s) heavy whipping cream
16 Oz whipped cream cheese
1/2 Tsp vanilla extract
2 Tbsp powdered sugar
2 cup(s) fresh raspberries
1 cup(s) crushed Oreo cookies
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Cut your devil’s food cakes in half along the equator to give you two halves set aside for assembly.
In a mixer or in a bowl using a hand mixer combine the whipping cream, cream cheese, vanilla extract and powdered sugar. Bring together until creamy and whipped, set aside.
In individual short glasses (the size of the devil’s food cakes rounds) stack the bottom layer of the mini cake then add some whipped cream, raspberries and crushed cookie pieces. Then add the top layer of the mini cake and repeat the above process, do it in each glass. (You should end up with whipped cream, raspberries, and crushed cookie pieces on the top of each.
Refrigerate for 30 minutes then consume.


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