Side Pannel
Peppermint Cake
Peppermint Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Diabetic, Desserts
Ingredients List
- 2 c Cake flour; sifted
- 1 ts 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;
- 1/4 c Skim milk
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.
Food Exchange per serving: 1/2 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL:
82; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal Master.
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.
Food Exchange per serving: 1/2 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL:
82; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal Master.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
