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Chocolate Peppermint Cake

Source: recipesource.com - adapted

2 c Cake flour - sifted
1 tsp Baking soda
1/3 c Vegetable shortening - softened
1/4 c Granulated sugar replacement
1 Egg
6 tbl Watkins Pure Baking Cocoa
1 tbl Watkins Original Grapeseed Oil
1/2 tsp Watkins Peppermint Extract
1 tsp Watkins Vanilla, Original Double-Strength
1/2 c Unflavored yogurt
1/4 c Skim milk

Sift flour, baking soda and salt together. Cream shortening and sugar replacement until light and fluffy. Add egg and beat well. Add cocoa, Grapeseed Oil, 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-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: 1/2 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.

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