Dessert

My 23rd Birthday Cake is for Dessert.

My 23rd Birthday Cake takes 10 minutes to prepare.

My 23rd Birthday Cake takes 60 minutes to cook.

My 23rd Birthday Cake makes 12 servings.

The ingredients for My 23rd Birthday Cake are:

*Jell-O Sugar Free Fat Free Chocolate Instant Pudding Mix, 2 2.1 ounce boxes
*Pillsbury Moist Supreme Premium Cake Mix Devil's Food, 1 18.25 ounce box
*Water, tap, .5 cup
*Lucerne Best of the Egg, 1 cup (or 4 eggs)
*Lucerne Light Sour Cream, 1 cup
*Safeway Unsweetened Apple Sauce, 0.75 cup
*FredMeyer Pure Vegetable Oil, .25 cup
*For Maximum Value Pancake Syrup, 1 tbsp (this is to substitute vanilla extract because I ran out)
*Ghirardelli 60% Cacao Bittersweet Chocolate Chips, 1 cup
*Powdered Sugar, 1 tbs, sifted

Here is how you make My 23rd Birthday Cake:

Preheat oven to 350 degrees FGrease and flour a "tube pan" (bundt pan?)Beat all the ingredients together except the chocolate chips and powdered sugarStir in the chocolate chipsBake for 1 hourAllow to coolSift powdered sugar over the topStick 23 flaming candles in the topSing "Happy Birthday" to meWait for me to Make a Wish and Blow out the CandlesRemove unlit candlesCut cake into slices that are 1/12 of the cakeEAT!Number of Servings: 12Recipe submitted by SparkPeople user TRISHYRISHYROO.

The nutritional information for My 23rd Birthday Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 391.9

• Total Fat: 17.0 g
• Cholesterol: 6.7 mg
• Sodium: 678.4 mg
• Total Carbs: 59.1 g
• Dietary Fiber: 3.1 g
• Protein: 7.2 g