Low-Fat Peppermint Cake


2-1/4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups sugar
2 tablespoons margarine, softened
1/2 cups apple sauce
1/2 cup skim milk
4 egg whites
1 teaspoon vanilla extract

1-1/2 cups sugar
1/2 cup water
2 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon peppermint extract
3 tablespoons crushed starlight candies (about 6)


Preheat oven to 350 F. Spray 9 inch round cake pan with nonstick cooking spray. TO PREPARE CAKE, in medium bowl, combine flour, baking powder, salt and baking soda. In large bowl, beat 1-1/2 cups sugar and margarine with electric mixer at medium speed until blended. Whisk in apple sauce, milk, 4 egg whites and vanilla. Add flour mixture to apple sauce mixture; stir until well blended. Pour batter into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Split cake horizontally in half to make 2 layers. TO PREPARE PEPPERMINT FROSTING, in top of double boiler, whisk together 1-1/2 cups sugar, water, 2 egg whites and cream of tartar. Cook, whisking occasionally, over simmering water 4 minutes or until mixture is hot and sugar is dissolved. Remove from heat; stir in peppermint extract. Beat with electric mixer at high speed 3 minutes or until mixture forms stiff peaks. Place one cake layer on serving plate. Spread with layer of Peppermint Frosting. Top with second cake layer. Frost top and side with remaining Peppermint Frosting. Sprinkle top and side of cake with crushed candies. Cut into 12 slices. Refrigerate leftovers. Makes 12 servings.

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