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    Cake: 4 pt. Chocolate Chip Mint Cake


    Source of Recipe


    internet

    List of Ingredients




    1 1/2 cup reduced fat Bisquick
    1/2 cup granular Splenda
    1 tsp baking powder
    1/4 cup mini chocolate chips
    1/2 fat free milk
    1/4 cup fat free sour cream
    2 T + 2 tsp I Can't Believe It's Not Butter light margarine
    1 egg or equivalent in egg sub
    3/4 tsp mint extract
    8 drops green food coloring
    1 cup Cool Whip Free
    1 T = 1 tsp Hersheys light Chocolate Syrup

    Recipe



    Preheat oven to 350. Spray a 9" round cake pan with butter flavored cooking spray. In a large bowl, combine baking mix, Splenda, baking powder, and choc chips. In a small bowl, combine milk, sour cream, margarine, egg, 1/2 tsp mint extract and 6 drops green food coloring. Add milk mixture to flour mixture. Mix gently to combine. Evenly spread batter into prepared cake pan. Bake 20-25 min or until tests done. Place cake on a wire rack and cool completely. In a small bowl, carefully xombine Cool Whip, remaining 1/4 tsp mint extract and remaining 2 drops food coloring. Cut cake into 8 pieces. For each serving place 1 piece of cake on a plate, spoon 2 T topping mixture over cake and drizzle 1/2 tsp choc syrup over top.

    Serves 8

    Each serving = 165 cal, 5 gm fat, 1 gm fiber 1 1/2 starch, 1 fat

 

 

 

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