Chocolate Jelly Roll Recipe Easy

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CHOCOLATE ROLL I



Chocolate Roll I image

This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. You must follow step by step, no shortcuts for success.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 8

5 eggs
½ teaspoon cream of tartar
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pint heavy whipping cream, whipped
¼ cup confectioners' sugar for dusting
¼ cup all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
  • Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
  • Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
  • Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 11.7 g, Cholesterol 65.9 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 22.3 mg, Sugar 9.7 g

CHOCOLATE JELLY ROLL



Chocolate Jelly Roll image

A friend gave this recipe to my a long time ago and I have really enjoyed making it. You can always make it in advance and store in the freezer without filling. When you want to serve it, take it out and fill with your favorite filling, like ice cream.

Provided by Shar-on

Categories     Dessert

Time 37m

Yield 8 serving(s)

Number Of Ingredients 8

3 large eggs
1 cup white sugar
1/3 cup water
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cocoa, sifted
1 cup cake flour, sifted
1 teaspoon vanilla

Steps:

  • Prepare a large cookie sheet with lining it with wax paper.
  • Mix together sugar, whole eggs and water.
  • Beat in remaining ingredients.
  • Pour into prepared cookie sheet and bake at 375 degF for 12-15 minutes.
  • Remove from oven and turn out onto a clean, moist teatowel springled with icing sugar.
  • Quickly remove the wax paper and trim off crisp edges.
  • While still warm, roll cake into tea towel into a roll, rolling the towel with the cake.
  • When cool, unroll the cake carefully and spread with jelly, or ice cream or your favorite filling. Roll up again. If using ice cream, store in the freezer until ready to serve. Slice into serving pieces.

Nutrition Facts : Calories 197.4, Fat 2.2, SaturatedFat 0.6, Cholesterol 69.8, Sodium 145.6, Carbohydrate 40.2, Fiber 0.8, Sugar 25.1, Protein 4.3

CHOCOLATE STRAWBERRY JELLY ROLL



Chocolate Strawberry Jelly Roll image

While most cake rolls seem time consuming and daunting, this version is foolproof, thanks to an easy and fun method of assembling the cake layer. We added delicious strawberries and dark chocolate for the ultimate dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 8

Nonstick cooking spray
One 15.25-ounce box white cake mix (plus required ingredients)
1 stick (8 tablespoons) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar
One 1.2-ounce bag freeze-dried strawberries, plus more for decorating
2 pounds dark chocolate, chopped
2 tablespoons refined coconut oil or vegetable shortening

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray.
  • Prepare the cake mix as directed; pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely.
  • Meanwhile, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on medium-high speed until combined and fluffy, about 2 minutes. Reduce the speed to low and gradually add in the confectioners' sugar. Increase the speed to medium-high and beat until fluffy and combined, about 2 minutes.
  • Crumble the cake into a large bowl. Add 1/4 cup of the frosting and mix with your hands until smooth and combined.
  • Line a 15 1/2-by-10 1/2-inch jelly roll pan with plastic wrap. Put the cake "dough" on top. Cover with another sheet of plastic wrap and pat the mixture into an even rectangle that fills the pan. Transfer the mixture in the plastic to a work surface (the shorter side facing you) and roll out just enough so that the surface is smooth. This helps make the dough even and not patchy. Press the flat side of a ruler against all the sides of the dough so they are straight. The dough should be about 10-by-15 inches.
  • Put the freeze-dried strawberries in a spice grinder and pulse until finely ground. Add to the bowl with the remaining frosting and beat until combined.
  • Remove the top sheet of plastic wrap from the dough. Add the strawberry frosting and spread out evenly with a small offset spatula, leaving about a 1 1/2 inch border on the short side furthest away from you.
  • Roll the dough away from you into a jelly roll shape, using the plastic to roll tightly until it's covered by the plastic. Place it on a baking sheet. Freeze while you make the chocolate coating.
  • Combine the dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth, about 6 minutes. Remove the bowl from the saucepan and set aside until cooled and thickened slightly, about 7 minutes.
  • Meanwhile, unwrap the jelly roll cake and place on a rack set over a baking sheet.
  • Pour the chocolate over the cake until completely covered. Decorate the top with freeze-dried strawberries. Freeze until the chocolate is set, about 5 minutes. Transfer to a serving platter and cut into slices. Serve chilled.

CHOCOLATE SWISS ROLL



Chocolate Swiss Roll image

This classic European-style cake is impressive enough to take center stage on any dessert table. But there's no need to be intimidated by its looks-the technique is an achievable challenge, even for the novice baker. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 16

Number Of Ingredients 11

6 eggs
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup water
1/4 cup vegetable oil
1/2 cup powdered sugar
1 jar (7 oz) Kraft Jet Puffed marshmallow creme
3/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 cup dark chocolate chips
3/4 cup heavy whipping cream

Steps:

  • Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
  • Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
  • Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
  • In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
  • Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 54 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

CHOCOLATE CAKE ROLL



Chocolate Cake Roll image

This delectable dessert features sweet whipped cream and moist chocolate cake rolled up and dusted with powdered sugar. A family favorite, it winds up any special meal in festive fashion. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

6 large eggs, separated, room temperature
1 cup sugar, divided
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1-1/2 cups heavy whipping cream
2 tablespoons confectioners' sugar
Additional confectioners' sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.

Nutrition Facts : Calories 225 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.

JELLY ROLL



Jelly Roll image

A 1944 vegetable shortening advertisement claimed that their product produced lighter cakes without even creaming the shortening to soften it. To prove it, they offered this Jelly Roll recipe that beats the shortening with the dry ingredients and half of the eggs using an electric mixer.

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 9

1 cup sifted cake flour (sift before measuring)
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup softened butter or vegetable shortening (or a mixture)
4 large eggs
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1 cup seedless red raspberry or apricot jam

Steps:

  • Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
  • Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
  • With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
  • Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes.
  • Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.

DECADENT CHOCOLATE JELLY ROLL



Decadent Chocolate Jelly Roll image

Make and share this Decadent Chocolate Jelly Roll recipe from Food.com.

Provided by Emjay99

Categories     Dessert

Time 23m

Yield 12 serving(s)

Number Of Ingredients 12

4 large eggs, room temperature
3/4 cup white sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1 pinch salt
icing sugar (confectioner's)
chocolate hazelnut spread (Nutella)
1 cup whipping cream
1/4 cup icing sugar
1/4 cup cocoa

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a jelly roll pan with Pam.
  • Line it with wax paper and again spray with Pam.
  • Set aside.
  • In a large mixing bowl beat the eggs and vanilla for at least 2 minutes until frothy.
  • Add the sugar in 3 additions (1/4 of a cup at a time) and beat for at least 5 minutes until thick and cream coloured.
  • Sift in the flour, cocoa, baking powder and salt.
  • Beat on low until all is incorporated into the egg mixture, but do not over beat.
  • Pour the batter into the prepared pan.
  • Spread so that it is level and even.
  • Bake for 13 minutes and check with a toothpick for doneness.
  • While cake is baking, sift icing sugar heavily over a clean, cotton tea towel.
  • Remove cake from the oven and invert carefully onto tea towel.
  • Gently remove the wax paper.
  • From the short end, roll the cake up together with the towel and place to cool completely on an elevated cooling rack.
  • To prepare the filling: Sift the cocoa and icing sugar into the whipping cream and beat until stiff and spreadable.
  • Unroll the cake.
  • First spread with a layer of hazel nut spread, then with the whipped cream mixture.
  • Roll up again without the towel and refrigerate.

Nutrition Facts : Calories 194, Fat 9.4, SaturatedFat 5.1, Cholesterol 97.7, Sodium 74.3, Carbohydrate 23.8, Fiber 0.9, Sugar 15.2, Protein 4

CHOCOLATE JELLY ROLL



Chocolate Jelly Roll image

Make and share this Chocolate Jelly Roll recipe from Food.com.

Provided by Lali8752

Categories     Breads

Time 22m

Yield 1 Jelly Roll, 10-12 serving(s)

Number Of Ingredients 14

3 tablespoons cocoa
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1/2 cup sugar
1/4 cup sugar
1 teaspoon vanilla
2 tablespoons oil
18 ounces semisweet chocolate
1 cup heavy cream
5 cups strawberry ice cream, softened
whipped cream
strawberry

Steps:

  • Preheat oven to 350*.
  • Grease 15 1/2" X 10 1/2" X 1" pan.
  • Line bottom with wax paper.
  • in small bowl, combine flour, cocoa, baking powder and salt.
  • Set aside.
  • In large bowl, beat eggs, sugar, vanilla until thick& pale yellow.
  • Beat in flour& oil mix.
  • Spread in prepared pan.
  • Bake 10-12 min til brown.
  • Sprinkle towel with conf.
  • sugar.
  • Immediately invert cake onto towel.
  • Gently peel off wax paper.
  • Roll warm cake with towel inside.
  • Place seam side down on wire rack.
  • Cool.
  • Unroll cake.
  • Spread filling within 1/2" of edges.
  • Roll up.
  • Wrap tight in foil.
  • Freeze 2 hours.

Nutrition Facts : Calories 598.6, Fat 45.5, SaturatedFat 26.3, Cholesterol 115.2, Sodium 149.3, Carbohydrate 55, Fiber 9.5, Sugar 15.7, Protein 12

FAST N' EASY CHOCOLATE CAKE ROLL



Fast n' Easy Chocolate Cake Roll image

This is a good dessert that can be done a day or two ahead and frozen...add fresh fruit and you've got a great ending to any meal...Credit goes to Lucy for this recipe..thanks

Provided by Gingerbee

Categories     Dessert

Time 30m

Yield 1 15" x 10" pan, 10 serving(s)

Number Of Ingredients 10

1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar
confectioners' sugar
1 (8 ounce) container Cool Whip, thawed

Steps:

  • In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
  • Mix well; set aside.
  • In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
  • In a smaller bowl, using clean beaters, beat whites on high until foamy.
  • Gradually add 1/2 cup sugar; beat til stiff but not dry.
  • Fold 1/3 egg whites into egg yolk mixture.
  • Alternately fold in remaining whites and flour mixture.
  • Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
  • Poor batter in pan, smooth top.
  • Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
  • Dust a clean tea cloth with remaining sugar.
  • Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
  • Starting with a long side, tightly roll up cake with cloth.
  • Transfer seamside down, to a wire rack to cool.
  • Unroll cake; remove cloth.
  • Spread cool whip and re-roll cake.
  • Place seamside down on a plate and dust with confectionery sugar before serving.
  • I add some chopped chocolate bits to the cool whip sometimes for a change.

CHOCOLATE SWISS ROLL



Chocolate Swiss Roll image

This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.

Provided by VTP

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 6

Number Of Ingredients 13

cooking spray
¼ cup all-purpose flour
¼ cup cocoa powder, or more as needed
¼ teaspoon salt
⅛ teaspoon baking soda
3 eggs
¼ cup white sugar
½ teaspoon vanilla extract
2 ½ tablespoons melted butter
¾ cup heavy cream
2 teaspoons powdered sugar
½ teaspoon vanilla extract
⅛ cup chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
  • Sift flour, cocoa, salt, and baking soda together in a medium bowl.
  • Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
  • Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
  • Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 19.2 g, Cholesterol 146.5 mg, Fat 20.3 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11.1 g, Sodium 209.3 mg, Sugar 12.5 g

JELLY ROLL CAKE



Jelly Roll Cake image

Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 10

Number Of Ingredients 9

3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
About 2/3 cup jelly or jam

Steps:

  • Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
  • In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
  • Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
  • Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

Nutrition Facts : Calories 200, Carbohydrate 42 g, Cholesterol 65 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 31 g, TransFat 0 g

CHOCOLATE SWISS ROLL



Chocolate Swiss roll image

This nostalgic dessert can be made a day ahead. Fill with a vanilla cream, dust with icing sugar to finish and serve in slices

Provided by Barney Desmazery

Categories     Dessert

Time 40m

Number Of Ingredients 7

60g self-raising flour
3 tbsp cocoa powder
3 eggs
75g golden caster sugar, plus extra for scattering
200ml double cream
½ tsp vanilla extract
50g icing sugar, sifted, plus extra to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
  • Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
  • Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
  • While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

Nutrition Facts : Calories 332 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.21 milligram of sodium

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