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Recipe Name: Peppermint Angel Cake With Fat-free Chocolate Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

1 16-oz pkg. angel cake mix
10 Striped, round peppermint
candies finely crushed
1/3 cup
1 Recipe Fat-Free Chocolate
Striped round peppermint
candies crushed
Fat Free Chocolate SauceIn small sauce pan stir together 3/4 cup sugar,
1/3 cup unsweetenedcocoa powder and 4 tsp cornstarch. Add 1/2 cup
evaporated skim milk Cookand stir constantly over medium heat till
sauce is thickened and bubbly.Cook and stir for 2 minutes more. Remove
from heat and stir in 1 tspvanilla. Cool sauce slightly. Prepare cake
mix batter according topackage directions. Gently fold in crushed
candies. Pour batter evenlyinto an ungreased 10-inch tube pan. Gently
cut through cake batter withknife or narrow metal spatula (to remove
any air pockets). Bakeaccording to package directions. Immediately
invert baked cake in a panand cool completely. Using narrow spatula,
loosen the sides of cake fromthe pan. Remove cake.To serve, slice the
cake and spoon warm chocolate sauce over eachserving. Sprinkle with
additional crushed peppermint candies, ifdesired. Chill any remaining
sauce; rewarm before serving on leftovercake.Serves 12Better Homes and
Gardens, March 1993Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM
on Jan 3, 1999

Nutrition (calculated from recipe ingredients)
Calories: 2888
Calories From Fat: 282
Total Fat: 35.2g
Cholesterol: 0mg
Sodium: 3817.1mg
Potassium: 421.4mg
Carbohydrates: 633.5g
Fiber: 9.1g
Sugar: 380.1g
Protein: 33.8g

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