---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Peppermint Cake
  Categories: Diabetic, Cakes, Desserts
       Yield: 24 sweet ones
  
    2.00 c  Cake flour; sifted
    1.00 ts Baking soda;
    0.33 c  Vegetable shorting; softened
    0.25 c  Granulated sugar replacement
    1.00    Egg;
    2.00 oz Baking chocolate; melted
    0.50 ts Peppermint oil;
    2.00 ts Vanilla extract;
    0.50 c  Unflavored milk;
    0.25 c  Skim milk
  
   Sift flour, baking soda and salt together.  Cream
   shortening and sugar replacement unitl light and
   fluffy. Add egg and beat well. Add chocolate,
   peppermint oil and vanilla and blend thoroughly.  Beat
   in yogurt. Add flour mixture and milk alternately in
   small amounts. Beat well after each addition.  Pour
   batter into two well-greased 9-in. pans or one 9″ X
   13″ pan.  Bake at 350 degrees for 30 to 40 minutes or
   until cake tests done.
   
   Food Exchange per serving:  1/2 BREAD EXCHANGE + 1 FAT
   EXCHANGE; CAL: 82; Source: The Diabetic Chocolate
   Cookbook by Mary Jane Finsand Brought to you and yours
   via Nancy O'Brion and her Meal Master.
  
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