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Nutrition Facts
Serving Size 124 g
(Approx. 8 Servings)
Amount Per Serving
Calories 520 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 22 g 110%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 330 mg 14%
Total Carbohydrate 58 g 19%
Dietary Fiber 1 g 4%
Sugars 49 g
Protein 5 g
Vitamin A 8% Iron 20%
Vitamin C 0% Calcium 15%
*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.
Peppermint Avalanche Cakes
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

8 H-E-B Snazzy Cakes Devil's Food Cakes
1 1/2 cup(s) white chocolate chips
1 cup(s) heavy whipping cream
1/4 Tsp kosher salt
1/2 cup(s) peppermint candies, crushed
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Remove all cakes from their wrappers and spread them out onto a sheet pan lined with parchment paper.
Place white chocolate chips into a heavy glass bowl. In a heavy sauce pan, bring heavy cream and salt to a simmer then remove from heat.
Add about half the heated cream to chocolate chips and stir with spatula to melt chocolate. The white chocolate should look smooth and not too thick. Add more cream to chips if needed until sauce is velvety smooth.
Allow white chocolate sauce to cool slightly, then using a spoon or ladle pour about a tablespoon of sauce on top of each cake. Use enough so sauce starts to drip down the side of the individual cakes, creating an avalanche effect.
Once all cakes have sauce, sprinkle each top with crushed peppermint candy pieces. Refrigerate for 20 minutes before serving.


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