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MINT FUDGE CAKEmint fudge cake

Servings: 8

• 1 1/4 cups sugar, divided
• 1 cup all-purpose flour
• 6 tablespoons cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup fat-free milk
• 1/3 cup butter or margarine, melted
• 1 tablespoon peppermint schnapps
• 1/2 cup packed light brown sugar
• 1/2 cup hot water
• 1 1/4 cups whipped topping (optional)
Preheat oven to 350°F.

In a large bowl, stir together ¾ cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and peppermint schnapps; beat until smooth. Pour batter into 8 or 9-inch square baking pan. Stir together remaining ½ cup sugar, brown sugar and remaining 3 tablespoons cocoa; sprinkle mixture evenly over batter. Pour water over top. Do not stir.

Bake 35 to 40 minutes or until center is almost set. Cool 15 minutes; spoon into dessert dishes. Spoon sauce from bottom of pan over top of cake; serve warm with whipped topping, if desired.

Each serving provides approximately: 347 calories, 4 g protein, 75 g carbohydrates, 5 g fat (1 g saturated), 1 g fiber, 1 mg cholesterol, 25 mcg folate, 1 mg iron, 423 mg sodium.

Recipe courtesy of the Wheat Foods Council


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