Peppermint Cake
Yield
1 cakePrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| ⅓ | cup |
vegetable shortening
softened |
*
|
| ¼ | cup |
granulated sugar replacement
|
* |
| 1 | each |
eggs
|
|
| 2 | ounces |
unsweetened chocolate
melted |
|
| ½ | teaspoon |
mint extract
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
milk
unflavored |
|
| ¼ | cup |
milk, skim
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 79 | ml |
vegetable shortening
softened |
*
|
| 59 | ml |
granulated sugar replacement
|
* |
| 1 | each |
eggs
|
|
| 57.8 | ml/g |
unsweetened chocolate
melted |
|
| 2.5 | ml |
mint extract
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
milk
unflavored |
|
| 59 | ml |
milk, skim
|
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 extract 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-inch pans or one 9" X 13" pan.
Bake at 350℉ (180℃) F for 30 to 40 minutes or until cake tests done.
