Chocolate-Mint Snack Cake (5 PTS) Recipe - Cooking Index
Chocolate-Mint Snack Cake (5 PTS) Recipe - Cooking Index
| 1 | Reduced-fat devil's food cake mix such as snack well's 10.1 ounce | |
| 3/4 cup | 177ml | Water |
| 1/4 cup | 59ml | Low-fat sour cream |
| 5 | Hard peppermint candies - crushed | |
| 1 | Egg - lightly beaten (large) or 1/4 cup egg substitute | |
| Nonstick cooking spray | ||
| 2 cups | 474ml | Vanilla low-fat ice cream |
1. Preheat oven to 350 oF.
2. Combine first 5 ingredients in a bowl; stir with a whisk. Pour into an
8-inch square baking pan coated with cooking spray. Bake at 350 oF for 30
minutes or until cake pulls away from sides of pan and springs back when
touched in center. Cool in pan on a wire rack. Top each serving with 1/4
cup ice cream.
Yield: 8 servings.
Selections: 240 C.
Per serving: CAL240 (24% from fat); PRO 4.5 g, FAT 6.5 g (sat 3.4 g); CARB
41.1 g; FIB 1.5 g; CHOL 46.9 mg; IRON 1.5 mg; sodium 317 mg; CALCIUM 70.9
mg.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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