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Chinese Wedding Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)129.0461
Energy (kCal)2132.8733
Carbohydrates (g)32.3444
Total fats (g)165.0487
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. After you have baked your cake in a 9x13 pan, allow it to cool. | 2. Then take a large bowl and combine your milk, pudding mix, and cream cheese. | 3. Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken. | 4. After the pudding mix has thickened, spread it over the baked cake. | 5. Then take your drained pineapple, and spread it over the pudding mixture. | 6. Next you will take your cool whip and spread it evenly over the pineapple. | 7. To finish, sprinkle a desired amount of coconut over the top, and then place the 12 maraschino cherries in rows of three across the cake. | 8. Cover your cake, and place it in the refrigerator over night. | 9. Serve and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow cake mix 1 box baked - - - -
    egg 3 214.5 1.08 18.84 14.265
    oil 1/3 cup 598.6 0.0 0.1913 67.97800000000001
    water 1 1/3 1/3 0.0 0.0 0.0 0.0
    vanilla pudding mix 1 box - - - -
    milk 2 cups 297.68 23.3264 15.372 15.9576
    cream cheese 8 ounces 669.06 7.938 16.1028 64.8648
    pineapple 8 -14 ounces crushed drained desired 0.0 0.0 0.0 0.0
    cool whip 1 container 353.0333 0.0 78.54 1.9833
    angel flake coconut 14 ounces 353.0333 0.0 78.54 1.9833
    maraschino cherry 12 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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