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Peppermint Cake

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Submitted by sekhmet

YIELD

1 cake

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 473
CUPS ML CAKE FLOUR
sifted
1 5
TEASPOON ML BAKING SODA
79
CUP ML VEGETABLE SHORTENING
softened *
1 1
EACH EACH EGGS
2 57.8
OUNCES ML/G UNSWEETENED CHOCOLATE
melted
½ 2.5
TEASPOON ML MINT EXTRACT *
2 1E+1
TEASPOONS ML VANILLA EXTRACT
½ 118
CUP ML MILK
unflavored
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 329 18% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 176mg 7%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 10%
Sugars g
Protein 19g
Vitamin A 2% Vitamin C 0%
Calcium 8% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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