Peppermint Angel Cake With Fat Free Chocolate Recipe
Servings: 1
Ingredients
- 1 x 16-ounce pkg. angel cake mix
- 10 x Striped, round peppermint candies, finely crushed (1/3 c.)
- 1 x Recipe Fat-Free Chocolate Sauce Striped round peppermint candies, crushed (optional)
Directions
- Fat Free Chocolate Sauce
- In small sauce pan stir together 3/4 c. sugar, 1/3 c. unsweetened cocoa pwdr and 4 tsp cornstarch. Add in 1/2 c. evaporated skim lowfat milk Cook and stir constantly over medium heat until sauce is thickened and bubbly. Cook and stir for 2 min more. Remove from heat and stir in 1 tsp vanilla. Cold sauce slightly. Prepare cake mix batter according to package directions.
- Gently mix in crushed candies. Pour batter proportionately into an ungreased 10-inch tube pan. Gently cut through cake batter with knife or possibly narrow metal spatula (to remove any air pockets). Bake according to package directions.
- Immediately invert baked cake in a pan and cold completely. Using narrow spatula, loosen the sides of cake from the pan. Remove cake.
- To serve, slice the cake and spoon hot chocolate sauce over each serving.
- Sprinkle with additional crushed peppermint candies, if you like. Refrigerateany remaining sauce; rewarm before serving on leftover cake.
- Serves 12
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 283g | |
| Calories 331 | |
| Calories from Fat 97 | 29% |
| Total Fat 10.74g | 13% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 184mg | 8% |
| Potassium 1011mg | 29% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 54.82g | 88% |
