Recipe - Peppermint Cake (Motts)

2 One fourth cup Cake flour
2 teaspoon Baking powder
1 teaspoon Salt
One half teaspoon Baking soda
1 One half cup Sugar
2 tablespoon Margarine; softened
One half cup Unsweetened Apple Sauce
One half cup Skim milk
4 Egg whites
1 teaspoon Vanilla extract

PEPPERMINT FROSTING
1 One half cup Sugar
One half cup Water
2 Egg whites
One fourth teaspoon Cream of tartar
One half teaspoon Peppermint extract
3 tablespoon 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 1One half 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
1One half 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 1998Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998