CHOCOLATE SURPRISE CUPCAKES
Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.
Provided by Kelly Smith
Categories Desserts Cakes Holiday Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
- To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 12 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 258.6 mg, Sugar 24.8 g
CHOCOLATE BRITTLE SURPRISE
Like chocolate-covered toffee! Disappears like magic! Great for holiday parties, gifts!
Provided by ShanaLee
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
- Place crackers on foil in 5 x 7 inch rows.
- Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
- Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
- Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
- Refrigerate 1 hour. Break into pieces. Can be frozen.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 43.2 g, Cholesterol 40.7 mg, Fat 31.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 15.5 g, Sodium 184.2 mg, Sugar 33.4 g
CHOCOLATE PEANUT BUTTER SURPRISE COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 1/2 dozen
Number Of Ingredients 12
Steps:
- Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
- In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
- Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
- Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.
CHOCOLATE SURPRISE COOKIES
Chocolate and peanut butter are popular with our clan, so I roll them together in this recipe. It's fun watching folks' faces when they bite into the middle.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, beat peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4-in. balls. Cover and refrigerate for 30 minutes. , Meanwhile, in another bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture until blended. Roll into thirty 1-1/2-in. balls., Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking sheets. , Flatten with a glass dipped in sugar. Bake at 375° for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute. Before removing to wire racks., For icing, in a small bowl, beat shortening and confectioners' sugar until smooth. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern.
Nutrition Facts : Calories 333 calories, Fat 17g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 191mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE SURPRISE COOKIES
These are the best cookies on the planet. I got the recipe from a book called "Best-Loved Cookies".
Provided by Matthew Molus
Categories Dessert
Time 47m
Yield 42 cookies, 21 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
- Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
- Gradually add flour mixture and 1/2 cup pecans; beat well.
- Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
- Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
- Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
- Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
- Transfer cookies to wire rack; cool completely.
- Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
- Microwave at MEDIUM (50% power) 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
- Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
- Let stand about 30 minute or until chocolate is set.
Nutrition Facts : Calories 296.7, Fat 15.3, SaturatedFat 7.3, Cholesterol 44.1, Sodium 119.5, Carbohydrate 38.8, Fiber 2, Sugar 24, Protein 3.8
CHOCOLATE SURPRISE CAKE
Steps:
- Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
- Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
- Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
- Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
- Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it in.
- Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
- Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream.
SURPRISE CHOCOLATE FUDGE
This fun novelty recipe uses pinto beans to replace some of the butter typically found in fudge. Walnuts give the soft creamy squares a nice crunch. -Pattie Ann Forssberg of Logan, Kansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3-1/2 pounds.
Number Of Ingredients 6
Steps:
- In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces.
Nutrition Facts : Calories 76 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 20mg sodium, Carbohydrate 13g carbohydrate, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE SURPRISE
Chocolate cookie with a marshmallow surprise, and a chocolate icing. Each cookie is topped with a pecan half.
Provided by Sandy
Categories Desserts Cookies Drop Cookie Recipes
Time 20m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together 1/2 cup butter and 1 cup sugar until smooth. Beat in the egg, then stir in the 1/4 cup milk and vanilla. Combine the flour, 1/3 cup cocoa and baking soda; stir into the creamed mixture. Drop by heaping teaspoonfuls onto the prepared cookie sheet.
- Bake for 8 minutes in the preheated oven. Remove cookie sheet and press marshmallow halves into the center of each cookie cut side down. Return the cookies to the oven for an additional 2 minutes. Remove from the oven and press lightly on the cookies to flatten slightly. Remove cookies to wire racks to cool.
- To make the icing: In a small saucepan over medium heat, combine 1 cup sugar, 1/2 cup cocoa, 1/4 cup milk, 1 teaspoon vanilla and 1/4 cup butter. Bring the mixture to a boil, stirring occasionally, and let boil for 1 minute. Brush the cookies with the frosting then top each one with a pecan half before the icing sets.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 20.1 g, Cholesterol 15.6 mg, Fat 4.9 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 51.5 mg, Sugar 13.5 g
CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE
Chocolate cupcakes get a fun upgrade with a gooey-sweet salted-caramel center.
Provided by Paula Jones
Categories Dessert
Time 1h30m
Yield 18
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.
- Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, white cake mix, food coloring, cake frosting
Provided by Tasty
Categories Desserts
Yield 10 servings
Number Of Ingredients 4
Steps:
- Prepare Chocolate and White Cake Mixes according to directions on the box.
- NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
- Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
- In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
- Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
- Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
- Turn out onto a plate and decorate.
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 97 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, Sugar 62 grams
CHOCOLATE SURPRISE MILKSHAKE
This milkshake is fantabulous! Chocolate ice cream, chocolate syrup, chocolate drink mix and chocolate chips are all whirled together with milk to produce a concoction so chocolaty, that it is sure to make you tingle.
Provided by Melanie
Categories Drinks Recipes Shakes and Floats Recipes Chocolate
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- In a blender, combine milk, ice cream, chocolate syrup, chocolate drink mix, ice cubes and chocolate chips. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 45.8 g, Cholesterol 11.2 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 69.3 mg, Sugar 39.3 g
SAUERKRAUT SURPRISE CAKE AND SOUR CREAM-CHOCOLATE FROSTING
I can't believe I cut this recipe out of Better Homes & Garden 30 yrs.ago & just found it & made it! It is very light (I didn't make the frosting) & very easy. I can't wait to tell my men they've eaten sauerkraut for dessert, (you'd never know it). The recipe calls for a 13x9x2 pan but I used a Bundt pan adding approx. 15 min.Also prep time does not include frosting.
Provided by Tante B
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Cake:.
- In large mixing bowl, cream butter (or margarine)& sugar till light.
- Beat in eggs, one at a time.
- Add Vanilla.
- Sift together flour, baking powder,soda,salt& cocao powder.
- Add to creamed mixture alternately with water, beating after each addition.
- Stir in sauerkraut.
- Turn into greased& floured 13x9x2 inch baking pan.
- Bake in 350° oven 35-40 minutes.
- Cool in pan.
- Frost with sour cream-chocolate frosting.
- Frosting:.
- Melt one 6 oz.
- package semisweet chocolate pieces& 4 tablespoons butter or margarine over low heat or in the micro.
- Remove from heat& blend in 1/2 cup sour cream, 1 teaspoon vanilla& 1/4 teaspoon salt.
- Gradually add sifted confectioners' sugar to make spreading.
- consistency.
- Beat well.
- Frost.
Nutrition Facts : Calories 372.4, Fat 14.4, SaturatedFat 8.6, Cholesterol 66, Sodium 312.7, Carbohydrate 58.7, Fiber 2.2, Sugar 43.1, Protein 4.2
CHOCOLATE SURPRISE CAKE
This is best, in my opinion, served warm right out of the oven. I like to make in individual dishes. I just divide the "Topping" ingredients equally into each one.
Provided by Lali8752
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Melt the chocolate and butter together over hot water.
- Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
- Stir the dry mixture into the chocolate mixture and blend.
- Stir in milk and vanilla.
- Pour into a greased, square 9 by 9-inch cake pan.
- Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
- Pour coffee over and bake for 40 minutes.
- Serve warm or cold from the pan.
CHOCOLATE COVERED CARAMEL SURPRISE COOKIES
A delicious chocolate cookie, wrapped around a surprise candy center!
Provided by Christie Bayless
Categories Desserts Cookies Filled Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. Fold in the pecans. Cover dough and chill for at least one hour. Meanwhile unwrap the candies.
- Preheat the oven to 350 degrees F (175 degrees C).
- With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. Cookies should be set and slightly cracked.
- Melt the white chocolate chips in the microwave oven, or in a bowl over simmering water. Drizzle over the cookies when they are cool. If the melted chips are too thick, add vegetable oil to achieve the desired consistency.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 51 g, Cholesterol 50.9 mg, Fat 21 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 10.6 g, Sodium 180.5 mg, Sugar 34.9 g
CHOCOLATE CAKE SURPRISE
If you like sinful desserts, then this is for you. My husband just loves this cake and cannot get enough of it. You may use pecans instead of walnuts if you prefer.
Provided by Weezie
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch pan. Sprinkle walnuts and coconut evenly over bottom of pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Set aside.
- In a saucepan, combine cream cheese and butter. Cook over medium heat, stirring occasionally, until melted and smooth. Stir in confectioners' sugar. Pour cream cheese mixture in rows (lengthwise) over the top of cake mix. Using the tip of a knife, swirl the batter to create a marbled effect.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 41.2 g, Cholesterol 92.6 mg, Fat 42 g, Fiber 2.7 g, Protein 8.7 g, SaturatedFat 14.7 g, Sodium 519 mg, Sugar 25.1 g
CHOCOLATE SURPRISE STRIPE CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening. Line with parchment cut to neatly cover the bottom and sides of the pans.
- In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed. Divide the batter between the prepared cake pans.
- Bake for 20 minutes. Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes. Cool on a rack, unmold and return to the rack to cool completely.
- For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes. Add the butter and vanilla and beat for 10 minutes, until fluffy. (Makes 3 pounds.)
- For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat. Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving.
- Remove from the heat and beat with a wooden spoon until creamy and spreadable. Spread on a silicone mat and set aside. When cool, break into a crumble.
- To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip. Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip.
- When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers. Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream¿this will be your bottom layer.
- Lightly place the remaining cake layer on top of the 'piped' bottom layer. Use the remaining buttercream to ice the entire cake.
- Add the crumbled caramel by patting small handfuls onto the top of the iced cake.
TRIPLE CHOCOLATE SURPRISE - CROCK POT
Chocolatey dessert that you make in the crock pot. Serve hot or warm with ice cream and/or whipped cream topping.
Provided by Crafty Lady 13
Categories Dessert
Time 8h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Spray crock pot with non-stick cooking spray or lightly grease.
- Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand.
- Pour into crock pot. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
- Serve hot or warm with ice cream and/or whipped cream topping. I like to put 1 or 2 scoops of ice cream on top. Top the ice cream with whipped cream and then drizzle chocolate syrup over all.
GERMAN CHOCOLATE SURPRISE CAKE
Upside-down cake? Try this German chocolate version with a baked coconut and nut topping. No frosting is needed.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In ungreased 9-inch round cake pan, mix topping ingredients. Spread evenly in pan.
- In small microwavable bowl, microwave chocolate and 1/4 cup water on High 1 minute to 1 minute 30 seconds or until chocolate is melted. Stir to blend.
- In medium bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well. Stir in chocolate mixture until blended. Pour batter over topping in pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cake to loosen. Place serving plate upside down over cake in pan; turn plate and pan over. Remove pan. Serve warm or cool.
Nutrition Facts : Calories 570, Carbohydrate 63 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 45 g, TransFat 1/2 g
STEPHANIE TYLER'S CHOCOLATE SURPRISE COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee mix. Drop by teaspoons on ungreased cookie sheet and bake at for 8 to 10 minutes.
- Upon removing from oven, let the cookies stand on sheet for 2 minutes, then cool on racks.
THE REALTOR'S CHOCOLATE SURPRISE
My Mom gave me this recipe a long time ago but I've long since taken it over and now it's mine! It's pretty simple to do and tastes wonderful. This is great for potlucks and bar-b-ques... no matter where I take this, I come home with an empty pan. Be sure to allow this to chill for several hours but overnight is best.
Provided by Realtor by day
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes.
- Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust.
- Mix instant pudding with milk. Spread over cream cheese layer.
- Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired.
- Chill overnight.
Nutrition Facts : Calories 411.9, Fat 24.6, SaturatedFat 14.6, Cholesterol 49.7, Sodium 464.2, Carbohydrate 43.5, Fiber 1.5, Sugar 27.5, Protein 5.9
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