Low Fat Chocolate Mint Cake Recipes

MOIST CHOCOLATE-MINT LAYER CAKE

Moist Chocolate-Mint Layer Cake image

Chocolate and cream-cheese frosting top a freshly baked moist layer cake with delicate peppermint hints!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 12

Number Of Ingredients 20

Ingredients

3 cups cake flour or 2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups unsweetened baking cocoa
1 1/2 cups hot strong coffee
1 cup butter, softened
1/3 cup vegetable oil
2 teaspoons vanilla
1 teaspoon peppermint extract
2 cups packed light brown sugar
3 eggs
2 egg yolks
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
3 oz unsweetened baking chocolate, melted
2 tablespoons milk
1 teaspoon peppermint extract
1/2 teaspoon vanilla
3 1/2 cups powdered sugar

Steps:

Adjust oven rack to middle position. Heat oven to 350°F. Grease two 9-inch round pans with shortening and dust with flour; set aside.
In medium bowl, beat flour, baking powder, baking soda and salt with wire whisk; set aside.
In another medium bowl, beat cocoa and hot coffee with wire whisk, making sure no lumps remain; set aside.
In large bowl, beat 1 cup butter and the oil with electric mixer on medium speed 5 minutes or until fluffy (7 minutes if using handheld mixer). Add 2 teaspoons vanilla and 1 teaspoon peppermint extract and beat 1 minute. Add brown sugar and beat 3 minutes longer, stopping halfway to scrape side of bowl. Add 2 of the eggs and beat 1 minute. Scrape side of bowl. Add remaining egg and the egg yolks and beat 2 minutes longer.
Add about 1 cup of the dry ingredients and 1/2 cup of the coffee mixture to butter mixture. Beat on low speed just until combined. Continue alternately adding dry ingredients and coffee mixture, beating after each addition to combine. When all ingredients have been added, scrape side of bowl. Divide batter evenly between pans.
Bake 35 to 40 minutes or until cake tester or toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool on wire rack 10 minutes. Run knife or metal spatula between cake and edge of pan to loosen. Invert cakes onto wire rack and cool completely, about 1 hour.
In large bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until soft. Mix in chocolate, milk, 1 teaspoon peppermint extract and 1/2 teaspoon vanilla. On low speed, add powdered sugar, 1 cup at a time, beating until smooth. When all of the powdered sugar has been added, beat 1 minute longer or until smooth.
Place 1 layer on serving plate or stemmed cake plate. Spread 2/3 cup frosting over layer to about 1/4 inch from edge. Top with second layer. Frost side and top with remaining frosting.

Nutrition Facts : Calories 850, Carbohydrate 106 g, Cholesterol 170 mg, Fat 8, Fiber 5 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 70 g, TransFat 1 1/2 g

LOW FAT CHOCOLATE MINT CAKE

Low Fat Chocolate Mint Cake image

I got this recipe from a free cookbook I got a Wal Mart. The recipe originally comes from the Canyon Health Resort.

Provided by Shirl J 831

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup sugar
1 teaspoon baking powder
1 pinch salt
2 tablespoons unsweetened applesauce
1/2 cup low-fat milk or 1/2 cup skim milk
1 teaspoon vanilla
1 teaspoon mint extract
1 tablespoon instant coffee, mixed with
2 tablespoons water
1/2 cup pureed prune baby food (2 small jars)
1/2 ounce semi-sweet chocolate chips, melted
2 egg whites
1 tablespoon non-fat fudge sauce
powdered sugar (to garnish)

Steps:

Preheat oven to 300°F
Spray a 10" cake pan with vegetable spray and lightly dust with flour.
Sift together all the dry ingredients into a large bowl.
In a small bowl, mix the applesauce, milk, vanilla, mint, coffee, prunes and chocolate.
Add to dry ingredients and mix well.
Beat the egg whites in a small non plastic bowl till stiff.
Fold in the cake batter.
Spread the batter in the prepared pan.
Bake 35-40 minutes, till knife comes out clean when tested.
Remove the cake from the oven and cool.
When it is cooled off spread the nonfat chocolate sauce on top.
Sprinkle with powdered sugar right before serving.
The easiest way to cut this cake is to cut into 12 equal servings is to first cut into quarters, then cut each quarter into 3 equal wedges.

Nutrition Facts : Calories 118.6, Fat 1.1, SaturatedFat 0.6, Cholesterol 0.5, Sodium 58.7, Carbohydrate 26.2, Fiber 1.8, Sugar 15, Protein 2.9

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