A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Low Fat Chocolate Mint Cake
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- #65544
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups unbleached flour
1 cup oat flour
1 1/2 cup sugar
1/2 cup cocoa powder
2 teaspoons baking soda
2 cups water
1/2 cup chocolate syrup
1 tablespoon distilled white vinegar
2 teaspoons vanilla extract
GLAZE
1 cup confectioners' sugar
1 tablespoon cocoa powder
4 drops peppermint extract
5 teaspoons nonfat milk
directions
Combine the flours, sugar, cocoa, and baking soda in a bowl and stir well. Set aside.
Combine the water, chocolate syrup, vinegar, and vanilla extract in another bowl, and stir well. Add the two mixtures and stir until well mixed.
Coat a pan (9-x-13-inch) with nonstick cooking spray (nonfat). Pour the batter into pan, and bake at 350 degrees F for 25-30 minutes. Cool for 10-15 minutes before serving.
Combine all of the glaze ingredients in a saucepan, and stir well. Cook over medium heat and stir constantly, for 20-40 seconds. Drizzle the glaze over the cake, and let the cake cool for at least 15-20 minutes.
added by
strawberrymuffin
nutrition data
Nutritional data has not been calculated yet.
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