Red & White Peppermint Cake
Yield
9 servingsPrep
15 minCook
35 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | ( |
cake mix, white, low fat
|
* |
| ¾ | cup |
water
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
peppermint stick candy
crushed |
* |
| Topping | |||
| 1 | cup |
vanilla frosting
reduced fat |
* |
| 1-2 | tablespoon |
peppermint stick candy
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | ( |
cake mix, white, low fat
|
* |
| 177 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
peppermint stick candy
crushed |
* |
| Topping | |||
| 237 | ml |
vanilla frosting
reduced fat |
* |
|
peppermint stick candy
crushed |
* | ||
Directions
Heat oven to 350?F.
Spray 8 x 8 or 9 x 9 inch pan with nonstick cooking spray.
In large bowl, combine cake until moistened; beat 2 minutes at medium speed.
Stir in ¼ cup crushed candy.
Pour batter into prepared pan.
Bake at 35?F for 25 to 35 minutes or until cake pulls away from sides of pan and springs back when touched lightly in center.
Cool completely.
Spread frosting over cooked cake; sprinkle with 1 to 2 tablespoons crushed candy.
