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    You are in: Home / Recipes / Heavenly Island Bundt Cake Recipe
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    Heavenly Island Bundt Cake

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on March 18, 2007

      Wow! Can't believe this is from a cake mix!! Used a whole bar of dark chocolate (95%) and, as I couldn't use nuts (allergies), I added candied lemon and orange zests. Only problem I had was that the cake broke when I took it out of the pan (maybe I didn't wait long enough to take it out??). Thanks Toni - this recipe is a keeper!!

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    • on March 14, 2007

      I made this for my husband today and he loves it! I used 4 egg whites and a whole bar of Belgian dark chocolate (I know bad, bad~it was about 4.3 ounces in weight). The cake is so easy to put together, as it starts out with the white cake mix. The flavors of the dark chocolate, coconut and macadamia nuts make me think of being on a beach in Hawaii. I was so happy too that the chocolate pieces didn't sink to the bottom of the cake and that they stayed evenly distribued throughout the cake, after it was finished baking. Thanks so much, toni! :-)

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    Nutritional Facts for Heavenly Island Bundt Cake

    Serving Size: 1 (100 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 270.4
     
    Calories from Fat 109
    40%
    Total Fat 12.1 g
    18%
    Saturated Fat 4.4 g
    22%
    Cholesterol 0.0 mg
    0%
    Sodium 315.6 mg
    13%
    Total Carbohydrate 38.4 g
    12%
    Dietary Fiber 2.2 g
    8%
    Sugars 23.8 g
    95%
    Protein 4.8 g
    9%

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