The best delicious Peppermint Cake (motts) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peppermint Cake (motts) recipe today!
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2 1/4 c Cake flour
2 ts Baking powder
1 ts Salt
1/2 ts Baking soda
1 1/2 c Sugar
2 tb Margarine; softened
1/2 c Unsweetened Apple Sauce
1/2 c Skim milk
4 Egg whites
1 ts Vanilla extract
PEPPERMINT FROSTING
1 1/2 c Sugar
1/2 c Water
2 Egg whites
1/4 ts Cream of tartar
1/2 ts Peppermint extract
3 tb Crushed starlight candies;
-(about 6)
Preheat oven to 350F. Spray 9 inch round cake pan with nonstick cooking
spray.
TO PERPARE 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.
Notes: Pantry: Mott’s Natural Apple Sauce. (PER SERVING: 300 calories, 2.0
grams of fat, 6% calories from fat, 320 mg of sodium, 0 mg of cholesterol)
Hanneman/Buster 1998-Apr
Yields
12 Servings
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