Peppermint cake

24 sweet ones

Ingredients

QuantityIngredient
2cupsCake flour; sifted
1teaspoonBaking soda;
cupVegetable shorting; softened
¼cupGranulated sugar replacement
1Egg;
2ouncesBaking chocolate; melted
½teaspoonPeppermint oil;
2teaspoonsVanilla extract;
½cupUnflavored milk;
¼cupSkim 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: ½ 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.