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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (68g) Recipe makes 10 servings |
||
| Calories 300 | ||
| Calories from Fat 146 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.3g | 25% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 5.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 42mg | 14% | |
| Sodium 440mg | 18% | |
| Potassium 184mg | 5% | |
| Total Carbohydrate 37.9g | 12% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 19.9g | ||
| Protein 4.3g | 8% | |
Ingredients
- 18 1/4 ounces chocolate cake mix
- 2 eggs
- 1/3 cup oil
- Andes mints candies
Directions
1
Mix chocolate cake mix with eggs and oil.2
Wrap a ball of dough around an Andes Mint.3
Bake about 10 minutes until edges are starting to turn golden. Place on rack to cool.
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