Difference between revisions of "Peppermint cake"
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* 1/4 cup skim [[milk]] | * 1/4 cup skim [[milk]] | ||
| − | == | + | == Procedures == |
Sift [[flour]], [[baking soda]] and [[salt]] together. [[cream]] [[shortening]] and [[Granulated sugar|Sugar]] replacement unitl light and fluffy. Add [[egg]] and beat well. Add [[chocolate]], [[peppermint extract|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 °F for 30 to 40 minutes or until cake tests done. food exchange per serving: ½ bread exchange + 1 fat exchange; calories: 82; | Sift [[flour]], [[baking soda]] and [[salt]] together. [[cream]] [[shortening]] and [[Granulated sugar|Sugar]] replacement unitl light and fluffy. Add [[egg]] and beat well. Add [[chocolate]], [[peppermint extract|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 °F for 30 to 40 minutes or until cake tests done. food exchange per serving: ½ bread exchange + 1 fat exchange; calories: 82; | ||
Latest revision as of 15:55, 11 July 2012
Description
Ingredients
- 2 cup cake flour, sifted
- 1 tsp baking soda
- 1/3 cup vegetable shorting, softened
- 1/4 cup granulated sugar replacement
- 1 egg
- 2 oz baking chocolate, melted
- 1/2 tsp peppermint oil
- 2 tsp vanilla extract
- 1/2 cup unflavored milk
- 1/4 cup skim milk
Procedures
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 °F for 30 to 40 minutes or until cake tests done. food exchange per serving: ½ bread exchange + 1 fat exchange; calories: 82;
