1 16-oz pkg. angel cake mix
10 Striped, round peppermint
-candies, finely crushed
-(1/3 cup)
1 Recipe Fat-Free Chocolate
-Sauce
-Striped round peppermint
-candies, crushed
-(optional)
Fat Free Chocolate Sauce
In small sauce pan stir together 3/4 cup sugar, 1/3 cup unsweetened cocoa
powder and 4 tsp cornstarch. Add 1/2 cup evaporated skim milk Cook and 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 tsp vanilla. Cool
sauce slightly. Prepare cake mix batter according to package directions.
Gently fold in crushed candies. Pour batter evenly into an ungreased
10-inch tube pan. Gently cut through cake batter with knife or narrow metal
spatula (to remove any air pockets). Bake according to package directions.
Immediately invert baked cake in a pan and cool completely. Using narrow
spatula, loosen the sides of cake from the pan. Remove cake.
To serve, slice the cake and spoon warm chocolate sauce over each serving.
Sprinkle with additional crushed peppermint candies, if desired. Chill any
remaining sauce; rewarm before serving on leftover cake.
Serves 12
Better Homes and Gardens, March 1993
Yields
1 Servings