BOOZY RED VELVET CAKE SHAKE
BOOZY RED VELVET CAKE SHAKE
Yield Portion Size
1 portion
(1 shake)
| 1 ea |
Red Velvet Cupcake (3 oz)
|
| 7 oz |
Vanilla ice cream
|
| 1 cup |
Ice
|
| 1-1/2 oz |
J. Hungerford Smith® Mellowcream® Chocolate Fudge Topping
|
| 2 oz |
Chocolate Liqueur
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 285 mg | 28% |
| Carbohydrate | 145 g | 48% |
| Cholesterol | 127 mg | 42% |
| Total Fat | 43 g | 66% |
| Iron | 1 mg | 4% |
| Potassium | 443 mg | 0% |
| Calories | 1084 kcal | 54% |
| Sodium | 336 mg | 14% |
| Protein | 11 g | 22% |
| Polyunsaturated Fat | 5 g | 26% |
| Saturated Fat | 24 g | 119% |
| Sugars | 95 g | 10% |
| Vitamin C | 1 mg | 2% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Using a high sheer blender, combine the cupcake, ice cream, ice, 1 oz. of the chocolate fudge and chocolate liqueur and blend until smooth, about 2 minutes.
-
Step 2
Use remaining chocolate fudge to drizzle around the sides and bottom of the inside of the glass.
-
Step 3
Pour cake shake into the glass and top with Reddi-wip.
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