Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup cake flour, sifted
- 1 tsp baking soda
- 1/3 cup vegetable shorting, softened
- 1/4 cup granulated sugar replacement
- 1 egg
- 2 oz baking chocolate, melted
- 1/2 tsp peppermint oil
- 2 tsp vanilla extract
- 1/2 cup unflavored milk
- 1/4 cup skim milk
- =
Directions
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 °F for 30 to 40 minutes or until cake tests done. food exchange per serving: ½ bread exchange + 1 fat exchange; cal: 82;