Yield:
24 ServingsIngredients:
| 2 | c | Cake wheat flour, flour; sifted |
| 1 | ts | baking soda baking soda; |
| 1/3 | c | Vegetable shorting; softened |
| 1/4 | c | Granulated sugar replacement |
| 1 | egg; | |
| 2 | oz | Baking chocolate; melted |
| 1/2 | ts | Peppermint oil; |
| 2 | ts | vanilla extract; |
| 1/2 | c | Unflavored milk, nonfat milk; |
| 1/4 | c | Skim milk, nonfat milk |
Preparation for Low Fat and Healthy Peppermint cake Recipe:
Sift flour, baking soda and salt together. Cream shortening and sugarreplacement 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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