Order Watkins Products Here

Chocolate Peppermint Cake

Source: recipesource.com - adapted

2 c Cake flour - sifted
1 ts Baking soda
1/3 c Vegetable shortening - softened
1/4 c Granulated sugar replacement
1 Egg
6 Tb Watkins Pure Baking Cocoa
1 Tb Watkins Original Grapeseed Oil
1/2 ts Watkins Peppermint Extract
1 ts 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.

About Watkins Vanilla

Testimonies about Watkins Vanilla

Back to My Front Page | Back to Diabetic Recipes | Back to  Recipes

Email: lsikut @ watkinsonline.com
website: www.watkinsonline.com/LSikut

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.