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Ingredientes
- 6 ounce Cream cheese, softened
- 1/2 c. Butter, softened
- 1/2 tsp Vanilla
- 1/2 tsp Peppermint extract
- 6 c. Powdered sugar
- 1/4 c. Warm water
- 4 ounce Semi-sweet chocolate, melted
- 2 c. Frosting, prepared as dir'd.
- 1/4 c. Butter, softened
- 3 x Large eggs
- 2 c. Flour
- 1Â 1/2 tsp Baking soda
- 1 tsp Salt
- 3/4 c. Lowfat milk
Direcciones
- Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In large bowl, combine cream cheese, 1/2 c butter, vanilla and peppermint extracts; blend till smooth. Ad powdered sugar alternately with warm water, beating till smooth. Blend in chocolate.
- In another large bowl, combine 2 c of the frosting mix and 1/4 c butter; blend well. Beat in Large eggs, one at a time, beating well after each addition. Lightly spoon flour into measuring c.; level off. Ad flour, baking soda, salt and lowfat milk; beat till smooth. Pour batter proportionately into greased and floured pans. Bake at 350 degrees for 30 to 40 min or possibly till toothpick inserted in the center comes out clean.
- Cold 5 min; remove from pans. Cold completely. To assemble cake, place one layer, top side down, on serving plate; spread with about 1/4 of frosting. Top with second layer, top side up. Spread sides and top of cake with remaining frosting. Store in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 12 servings | |
| Calories 558 | |
| Calories from Fat 201 | 36% |
| Total Fat 23.06g | 29% |
| Saturated Fat 13.63g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 549mg | 23% |
| Potassium 172mg | 5% |
| Total Carbs 86.36g | 23% |
| Dietary Fiber 2.1g | 7% |
| Sugars 62.67g | 42% |
| Protein 6.66g | 11% |
