Food database and calorie counter Source: Member

California Pizza Kitchen

Chocolate Souffle Cake A la Haagen-Dazs

Nutrition Facts
Serving Size 1 cake
 
Amount Per Serving
Calories from Fat 576
Calories 892
 
% Daily Values*
Total Fat 64g 98%
  Saturated Fat 40g 200%
Cholesterol -
Sodium 99mg 4%
Total Carbohydrate 67g 22%
  Dietary Fiber 4g 16%
  Sugars -  
Protein 11g  
 
Vitamin A - Vitamin C -
Calcium - Iron -
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Information for this food was submitted to the FatSecret food database by member Anthony Lee on 17 Aug 10.

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45%
of RDI*
(892 calories)
45% of RDI
Calorie Breakdown:
 
Carbohydrate (30%)
 
Fat (65%)
 
Protein (5%)
Carbohydrates, 67g (30%) Fat, 64g (65%) Protein, 11g (5%)
* Based on a RDI of 2000 calories

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Nutrition summary:

Calories
892
Fat
64g
Carbs
67g
Protein
11g
There are 892 calories in a 1 cake serving of California Pizza Kitchen Chocolate Souffle Cake A la Haagen-Dazs.
Calorie breakdown: 65% fat, 30% carbs, 5% protein.

Related Souffle from California Pizza Kitchen:

Chocolate Souffle Cake

Related Cakes from California Pizza Kitchen:

Butter Cake
Butter Cake A la Haagen-Dazs
Red Velvet Cake
Red Velvet Cake A la Haagen-Dazs
White Chocolate Strawberry Cheesecake

Related Desserts from California Pizza Kitchen:

Apple Crisp
Apple Crisp A la Haagen-Dazs
Apple Crisp with Caramel
Apple Crisp with Caramel A la Haagen-Dazs
Brownie (Kid's)
Fresh Fruit (Kid's)
  find more california pizza kitchen desserts products

Other Types of Souffle:

Spinach Souffle
Cheese Souffle
Seafood Souffle
Chicken or Turkey Souffle
Lime Souffle
Summer Squash Souffle
  view more souffle nutritional info

Other Types of Cakes:

Cheesecake
Chocolate Cake (with Chocolate Frosting)
Chocolate Cake (Without Frosting)
Sponge Cake
Butter Pound Cake
Angelfood Cake
  view more cakes nutritional info
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Recently Eaten By:

lilsinger
on 24 August 2013
oxxblue
on 27 April 2013
Vroa
on 03 April 2013
lmdelirium
on 07 March 2013

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