Peppermint Cake |
Course : Diabetic
Serves: 24 |
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Ingredients:
2 cups cake flour -- sifted |
2 ounces baking chocolate -- melted |
1 teaspoon baking soda |
1/2 teaspoon peppermint oil |
1/3 cup vegetable shorting -- softened |
2 teaspoons vanilla extract |
1/4 cup granulated sugar replacement |
1/2 cup unflavored milk |
1 large egg |
1/4 cup skim milk |
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Preparation / Directions:
Sift flour, baking soda and salt together. Cream shortening and sugar replacement unitl light and fluffy. Add egg and beat well. Add chocolate, peppermint oil and vanilla and blend thoroughly. Beat in yogurt. Add flour mixture and milk alternately in small amounts. Beat well after each addition. Pour batter into two well-greased 9-in. pans or one 9" X 13" pan. Bake at 350 degrees for 30 to 40 minutes or until cake tests done.
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Nutritional Information:
50 Calories (kcal); 2g Total Fat; (27% calories from fat); 1g Protein; 8g Carbohydrate; 8mg Cholesterol; 57mg Sodium |
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