Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1247
Calories
33g
Protein
46g
Fat
175g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup boiling water
- 3/4 cup natural unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 1/2 cup whole milk
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour, plus additional flour for dusting pan
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, softened, plus additional butter for greasing pan
- 1 cup packed light brown sugar
- 1 cup sugar
- 4 large eggs
- 2 (8-ounce) packages cream cheese, at room temperature
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups confectioners' sugar, sifted
- 1 1/2 pints raspberries (about 3 cups total)
- 1/2 pint blueberries (about 1 cup total)
- 13- by 9-inch metal baking pan, stand mixer fitted with the paddle attachment, pastry bag, star-shaped pastry tip (such as Wilton #2110)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes