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    You are in: Home / Recipes / Foil Cake #RSC Recipe
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    Foil Cake #RSC

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Hidemi's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. Soft cake with peach cream cheese filling wrapped with Reynolds Wrap Foil. Easy, fast and delicious desert.

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    Ingredients:

    Serves: 4

    Yield:

    Cakes

    Units: US | Metric

    Directions:

    1. 1
      1. Cut Reynolds Wrap Foil into 8x8 square and prepare 4 sheets. Spray no stick cooking spray on one side of each foil.
    2. 2
      2. Peel peach and dice.
    3. 3
      3. In a bowl, cream butter and add granulated sugar. Mix well. Add beaten eggs little by little mixing constantly. Add all-purpose flour and baking powder and mix until well blended. Then add milk and mix well.
    4. 4
      4. Preheat the oven to 350 degrees F.
    5. 5
      5. Make filling. In a bowl, beat cream cheese and add honey and lemon juice. Mix well. Add heavy cream little by little mixing constantly. Then add peaches and mix gently.
    6. 6
      6. Put 1/8 of batter on each prepared foil (on greased side) and with knife or the back of spoon, spread the batter roundly (circle of about 3 inch in diameter). Put 1/4 of filing on the center of the batter and put 1/8 of batter to cover. Fold foil over the cake and seal edges. Make 3 more packets.
    7. 7
      7. Place each packet on the baking pan and bake for 15-20 minutes.

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    Nutritional Facts for Foil Cake #RSC

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 564.6
     
    Calories from Fat 296
    52%
    Total Fat 32.9 g
    50%
    Saturated Fat 19.1 g
    95%
    Cholesterol 181.3 mg
    60%
    Sodium 468.2 mg
    19%
    Total Carbohydrate 59.1 g
    19%
    Dietary Fiber 1.7 g
    6%
    Sugars 25.5 g
    102%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    Reynolds Wrap Foil

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