CHOCOLATE UPSIDE-DOWN CAKE
"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.
Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.
MAKEOVER PECAN UPSIDE-DOWN CAKE
This moist and tender pecan upside-down cake is packed with pecans and sweetness. Although still not a "light" dessert, it has nearly a third fewer calories and 43 percent less fat than the original! -Mae Johnson, De Ridder, Louisiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the butter, brown sugar, corn syrup and pecans. Spread evenly into a 13x9-in. baking pan coated with cooking spray. Set aside., In a large bowl, combine the remaining ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve warm or at room temperature.
Nutrition Facts : Calories 238 calories, Fat 12g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 236mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PECAN UPSIDE-DOWN CAKE
Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
- In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg
PEAR-PECAN UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the foil. Turn the cooker on low. Sprinkle the cut-up butter and the brown sugar over the foil in the cooker. Add the pears, arranging them in a circle, cut-side down.
- Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl. In the large bowl of a mixer, beat the softened butter and granulated sugar on low speed until just blended. Increase the speed to high and beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Beat in the eggs, one at a time.
- With the mixer on low speed, beat the dry ingredients into the butter mixture in two batches, alternating with the milk and beginning and ending with the dry ingredients. Mix on medium speed just until the batter is smooth. Spread over the pears in the slow cooker. Drape paper towels over the top of the slow cooker (not touching the cake) to prevent condensation from dripping onto the cake. Cover and cook on low until the cake sets and the sides brown, about 3 hours. Turn off the cooker and let the cake rest about 20 minutes.
- Lift the cake by the foil and place on a rack to cool. Carefully invert onto a platter and peel off the foil. Serve with whipped cream, if desired.
UPSIDE-DOWN PEAR CHOCOLATE CAKE
Provided by Cory Schreiber
Categories Cake Mixer Chocolate Fruit Dessert Bake Thanksgiving Vegetarian Kid-Friendly Pear Fall Birthday Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12 to 15
Number Of Ingredients 17
Steps:
- Butter a 9-inch round baking pan.
- To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves. Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. (Covering in this way allows the steam to wash down the sides of pan, which will prevent any sugar crystals from forming.) Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color. Occasionally wash down the sides of the pan with a pastry brush dipped in cold water. Carefully pour the caramel into the prepared pan and allow it to harden. The pan will be very hot from the sugar, so take care in moving it if you need to. Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
- Preheat the oven to 350°F.
- To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally. Sift the flour, cocoa, baking soda, and salt together in a bowl. Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally.
- Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched. Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it. Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream.
- Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days.
CHOCOLATE PECAN UPSIDE DOWN CAKE
A dense chocolate cake with a nutty caramel sauce. The directions say to use a 9" springform pan with a can of dried beans in the center...I figure a bundt pan would have the same result. I have not made this yet, so times are an estimate. Although using all butter for the sauce gives great flavor, the use of some margarine helps the caramel stay softer.
Provided by SkinnyMinnie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350ºF.
- Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan.
- Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan.
- Melt the butter and margaring for the sauce in a medium saucepan over medium heat.
- Add the brown sugar and water, stir and bring to a boil.
- Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like.
- Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce.
- Add the remaining pecans and mix well.
- Turn into the prepared pan and press the pecans flat in a singly layer, and cool.
- Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
- Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined.
- Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer.
- Bake for 45-50 min or until tested clean.
- Let stand in pan on a wire rack for 30 minute.
- Run a knife around the inside and outside edges of the cake.
- Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute.
- Remove pan and replace any pecans that have come off the cake.
- Cool completely, and serve.
Nutrition Facts : Calories 505.8, Fat 34.1, SaturatedFat 14.9, Cholesterol 105.4, Sodium 291.3, Carbohydrate 49.9, Fiber 3.4, Sugar 35.1, Protein 5.6
PEAR UPSIDE DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees F.
- Stir together the melted butter, brown sugar, cinnamon, ginger, allspice, cloves and corn syrup and evenly coat the bottom and sides of a 10 inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, pressing them into the brown sugar mixture. Arrange the pear halves like spokes of a wheel on top of the brown sugar mixture.
- In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix.
- In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth.
- Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes out clean. Transfer to a rack and cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
UPSIDE-DOWN PEAR CHOCOLATE CAKE
Steps:
- Preheat the oven to 375 degrees. Lightly oil a 10-inch cake pan. Line the pan with parchment or waxed paper and lightly oil the paper.
- In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended.
- Line the bottom of the cake pan with the pears in a circular design. Pour the batter on top of the pears. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean.
- Place on a cooling rack and let stand for 10 minutes. With a butter knife, cut around the edge of the cake, loosening the sides. Invert the pan onto a plate. Using the handle of the knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Remove the pan and let the cake cool completely.
PEAR UPSIDE-DOWN CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 1 (9-inch) cake (6 to 8 servings)
Number Of Ingredients 19
Steps:
- For the pears: Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper. Put the butter, brown sugar, and lemon zest and juice in a large skillet. Cook over medium heat, stirring, until melted. Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes. Pour the pears and their syrup into a strainer set over a saucepan. Set the syrup and 1 pear quarter aside. Arrange remaining pears in the prepared pan, stem ends toward center, rounded sides down, and 1/4-inch from the side. Chop reserved pear and use just enough to fill center.
- For the cake: Set a rack in the middle of the oven and preheat to 350 degrees F.
- Scald milk in a small saucepan; keep warm. Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves. Beat butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl. Add cocoa powder and vanilla and beat 1 minute. While mixing at medium-low speed, add eggs 1 at a time, beating well after each addition.
- While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula. Spread the batter over the pears, taking care not to disturb them. Tap the pan lightly on the counter to settle the batter. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate. Cool briefly, carefully peel the parchment paper from the top, and then cool completely.
- To finish the cake: Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup. Whisk a few tablespoons of cocoa powder with an equal amount of confectioners' sugar, and sift over the cake; serve.
UPSIDE DOWN CHOCOLATE CHIP CAKE
Make and share this Upside Down Chocolate Chip Cake recipe from Food.com.
Provided by Calee
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Spray 9 inch round cake pan with non stick cooking spray (Pam).
- Add butter(for the topping) in the cake pan and place in preheated oven until butter has melted (1 minute).
- Add remaining topping ingredients to pan and set aside. Make sure it is evenly spread over the bottom of the pan.
- In bowl sift flour, salt baking powder, baking soda, cocoa powder and sugar.
- In separate bowl whisk together vegetable oil, milk, egg and vanilla.
- Add to dry ingredients mix well.
- Add hot coffee mix well.
- Pour over nut mixture in cake pan.
- Bake 25-30 minutes or until cake tester comes out clean.
- Let cool in pan for 5 minutes.
- Invert on to cake plate add milk chocolate chips, while cake is still warm so they melt a bit.
Nutrition Facts : Calories 475.9, Fat 27.1, SaturatedFat 7.8, Cholesterol 40.3, Sodium 395.3, Carbohydrate 57.8, Fiber 2.7, Sugar 41.8, Protein 4.6
CHOCOLATE PECAN PIECAKEN
Why fight over whether cake or pie is better when you can combine the two to make this Chocolate Pecan Piecaken recipe? -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Grease 12 muffin cups. , Prepare spice cake mix batter according to package directions. Transfer 1-1/2 cups batter to 1 of the prepared pans. Remove pumpkin pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups. , Prepare chocolate cake mix batter according to package directions. Transfer 1-1/2 cups batter to remaining prepared pan. Remove pecan pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups., Bake cupcakes according to package directions and cake layers until cakes start to pull away from edge of pans and tops are completely set, 50-60 minutes. Cool in pans 1 hour before removing to wire racks; remove paper. Cool completely., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer, bottom-side up, on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, press chopped pecans onto side of cake and sprinkle ground cinnamon on top of cake. Decorate cupcakes as desired. Refrigerate, covered, at least 1 hour. Refrigerate leftovers.
Nutrition Facts : Calories 839 calories, Fat 35g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 759mg sodium, Carbohydrate 123g carbohydrate (75g sugars, Fiber 2g fiber), Protein 8g protein.
PEACH AND PECAN UPSIDE-DOWN CAKE
Provided by Cindy Mushet
Categories Cake Fruit Nut Dessert Bake High Fiber Backyard BBQ Peach Tree Nut Pecan Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Peach and Pecan Topping:
- Melt butter in medium saucepan over medium heat. Add brown sugar; whisk until sugar dissolves, about 1 minute. Pour mixture into 9-inch-diameter cake pan with 2-inch-high sides; spread evenly over bottom of pan (layer will be thin). Arrange pecan halves, side by side with round sides down, in circle around outer edge of pan bottom. Arrange peach wedges, slightly overlapping, inside circle of pecans, covering pan bottom. Set aside while making cake batter.
- Cake:
- Position rack in center of oven; preheat to 350°F. Combine first 6 ingredients in processor. Blend until nuts are finely ground. Using electric mixer, beat sugar and butter in large bowl until butter is pale in color, about 4 minutes. Whisk eggs and vanilla in small bowl until well blended. Add egg mixture to butter mixture, 1 tablespoon at a time, beating until well blended after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just until blended after each addition. Drop batter by large spoonfuls atop pecans and peaches in pan; spread evenly and gently with offset spatula or rubber spatula.
- Bake cake until golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer cake to rack; cool in pan 25 to 30 minutes (do not cool longer or peach layer may stick to pan). Run small knife around sides of cake to loosen. Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter together and invert cake onto platter. Let cake rest 1 minute, then very slowly lift off pan. If necessary, rearrange any peach wedges or pecans that may have become dislodged. Let cool to room temperature.
- Cut cake into wedges. Serve with vanilla ice cream or whipped cream.
UPSIDE-DOWN PECAN CAKE
If you like, once you have zested the orange for the batter, you could cut the fruit into sections to serve alongside the moist and crunchy cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet; toast until crisp, about 7 minutes. Let cool, then coarsely chop 1/2 cup pecans. Set remaining aside.
- Place 2 tablespoons butter in a 9-inch round cake pan; heat in the oven until melted, about 3 minutes. Remove from oven; sprinkle 1 tablespoon sugar over butter. Scatter chopped nuts over sugar; set aside.
- In a food processor, process reserved pecans and flour until nuts are very finely ground. Set aside. With an electric mixer, beat remaining 1/2 cup butter and remaining cup sugar until light and fluffy. Beat in eggs, one at a time, until combined.
- In a small bowl, combine flour mixture, baking powder, and salt; fold into egg mixture. Stir in zest. Pour into prepared pan, smoothing top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Cool 10 minutes in pan; invert onto a rack to cool completely, bottom side up so the butter-pecan layer is on top.
CRANBERRY PECAN UPSIDE-DOWN CAKE
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake-I just changed a few things around! It keeps and travels well, so it's perfect for taking to church dinners. And we love to share it with our son and grandchildren. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.
Nutrition Facts : Calories 413 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 221mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE PINEAPPLE-CHERRY-PECAN UPSIDE DOWN CAKE
My husband, who I affectionately call Meathead, came up with this recipe. I bake this cake for him and his lunch pals, as well as for our neighbors who don't cook/bake much anymore. They all seem to really like it!
Provided by Lunchmeat
Categories Dessert
Time 55m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 8
Steps:
- Grease and flour a bundt pan. Lay pineapple slices in bottom of pan (mine held six slices), then put a maraschino cherry in the middle of each slice.
- Roughly chop the remaining pineapple slices.
- Combine cake mix, extract, eggs and vegetable oil with mixer, until all cake mix is somewhat moist. Fold in, by hand, the pie filling, chopped pineapple and pecans.
- Spoon batter evenly over the pineapple slices in bundt pan. Bake at 350F for 40-50 minutes or until toothpick inserted in middle comes out clean.
- Let cool slightly in pan then invert cake onto a platter.
Nutrition Facts : Calories 336.6, Fat 17.3, SaturatedFat 2.6, Cholesterol 30.2, Sodium 318.5, Carbohydrate 45.1, Fiber 2.5, Sugar 18.9, Protein 4.1
UPSIDE-DOWN GERMAN CHOCOLATE CAKE
This is from Taste of Home. It's a scratch cake, so it takes a little time, but it looks really delicious!
Provided by Recipe Junkie
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- In saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted.
- Spread into a greased 9" square baking pan.
- Sprinkle with pecans and coconut.
- Drizzle with evaporated milk.
- Set aside.
- In a mixing bowl, cream butter and sugar.
- Beat in the chocolate, eggs and vanilla.
- Combine the dry ingredients.
- Add to the buttermilk.
- Pour over topping in pan.
- Bake at 350 for 40-45 minutes or until a toothpick inserted comes out clean.
- Cool for 5 minutes before inverting onto a serving plate.
- Serve with whipped topping if desired.
Nutrition Facts : Calories 489, Fat 25.3, SaturatedFat 12.9, Cholesterol 81.5, Sodium 369.7, Carbohydrate 63, Fiber 2.2, Sugar 44.3, Protein 6.2
GERMAN CHOCOLATE UPSIDE DOWN CAKE
If you love German Chocolate cake, and you are like me, the very best part is the icing...and, there is never enough icing!! Well if this sounds like you, I think you will love this recipe!! I can't remember exactly which one of my friends gave me this recipe...but whenever I make this cake everyone seems to love it.
Provided by sandywilkinson_1
Categories Dessert
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Mix together powdered sugar, softened margarine, and cream cheese and set aside.
- Melt 1/2 stick of butter in 9"x 13" pan. Cover the bottom of pan with coconut and pecans.
- Prepare cake mix according to directions. Pour over butter, coconut and pecan mixture.
- Spoon cream cheese mixture over top of cake.
- Bake 50 minutes at 350°F.
Nutrition Facts : Calories 657.3, Fat 38.5, SaturatedFat 16.9, Cholesterol 86.5, Sodium 451.4, Carbohydrate 78.2, Fiber 2.8, Sugar 62.5, Protein 5.4
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