Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 8 x ALTOIDS Peppermints
- 1/2 c. boiling water
- 4 sqr BAKER'S Unsweetened Baking Chocolate
- 1/2 c. (1 stick) butter or possibly margarine
- 2 c. sugar
- 1 c. KRAFT Mayo Real Mayonnaise
- 2 x Large eggs, slightly beaten
- 1/2 c. lowfat milk
- 2 c. flour
- 1 tsp CALUMET Baking Pwdr
- 1 tsp baking soda
- 1 tub ( 8 ounce.) Cold WHIP Whipped Topping, thawed
- 10 x OREO DOUBLE DELIGHT Mint 'n Creme Chocolate Sandwich Cookies, crushed
Direcciones
- GREASE and flour 13x9-inch baking pan.
- Add in mints to boiling water; stir till mints are completely dissolved. Microwave chocolate and butter in medium bowl on HIGH 1 minute; stir till chocolate is completely melted and mix is well blended. Add in mint mix, sugar, Mayo, Large eggs and lowfat milk; mix well.
- MIX flour, baking pwdr and baking soda in large mixing bowl.
- Add in chocolate mix; beat with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 min. Pour into prepared pan.
- BAKE at 350 degrees F for 40 to 50 min or possibly till toothpick inserted in center comes out clean. Cold completely.
- FROST with Cold WHIP just before serving; sprinkle with crushed cookies.
- Makes 12 servings
- Storage: Store leftover cake in refrigerator.
- Prep: 15 minutes Total: 1 hr 5 minutes
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 12 servings | |
| Calories 610 | |
| Calories from Fat 297 | 49% |
| Total Fat 33.8g | 42% |
| Saturated Fat 12.98g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 396mg | 17% |
| Potassium 195mg | 6% |
| Total Carbs 75.63g | 20% |
| Dietary Fiber 3.4g | 11% |
| Sugars 49.14g | 33% |
| Protein 6.5g | 10% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
