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Dulce De Leche Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.2767
Energy (kCal)4506.9346
Carbohydrates (g)42.062
Total fats (g)490.0989
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice pound cake into two layers. Soften ice cream until spreadable. (not melting, just soft). | 2. Place bottom layer of pound cake in a foil-lined pan the same size as the cake. | 3. Place two cups of Dulce de Leche ice cream over the layer and spread evenly. | 4. Top with remaining pound cake layer and press gently over the ice cream. | 5. Cover the cake with foil and freeze for 30 minutes or more. | 6. Remove frozen ice cream cake from foil lined pan and place on a cake platter. Ice cake with thawed whipped topping. | 7. Sprinkle cake with chopped pecans and shredded coconut. | 8. Keep in freezer until ready to serve. | 9. Can use Angel Food cake if you prefer. I have use both and prefer pound cake because of the density of the cake. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dulce de leche ice cream 2 cups - - - -
    cake 1 lb 4009.7613 0.0 0.0 453.5929
    topping 1 container whipped - - - -
    pecan 1/2 cup chopped 143.1733 26.831999999999997 2.9467 3.016
    coconut 1 1/4 cups shredded 354.0 15.23 3.33 33.49

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



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