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Chocolate-mint Snack Cake

Author/Submitted by: Weight Watchers Magazine, May/June 1997, Page 88
Servings: 8
Categories: Cakes / Chocolate / Desserts

1  package  reduced-fat devil's food cake mix
    --such as Snack Well's, 10.1 ounce
3/4  cup  water
1/4  cup  low-fat sour cream
5    hard peppermint candies, crushed
1  large  egg, lightly beaten
    --or 1/4 cup egg substitute
    nonstick cooking spray
2  cups  vanilla low-fat ice cream

1. Preheat oven to 350 oF. 2. Combine first 5 ingredients in a bowl; stir with a whisk. Pour into an 8-inch square baking pan coated with cooking spray. Bake at 350 oF for 30 minutes or until cake pulls away from sides of pan and springs back when touched in center. Cool in pan on a wire rack. Top each serving with 1/4 cup ice cream. Yield: 8 servings. Selections: 240 C. Per serving: CAL240 (24% from fat); PRO 4.5 g, FAT 6.5 g (sat 3.4 g); CARB 41.1 g; FIB 1.5 g; CHOL 46.9 mg; IRON 1.5 mg; sodium 317 mg; CALCIUM 70.9 mg.

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