Ok, I didn’t get a picture of this one because I got sick before desserts were served last night, but I created a low-sugar version of the chocolate peppermint cake my mom loves. It is defiantely a ladies auxillary fund raising cookbook type dessert…easy and yummy (with much less guilt)!
1 Pillsbury Reduced Sugar Devil’s Food Cake mix
1 tub Sugar Free Cool-Whip
22 sugar free peppermints (the bubbles if you can find them, the hard mints are fine though, they are what I used)
1/2 cup Splenda
1/2 cup powdered sugar (you can use all Splenda if you prefer)
Bake the cake according to package instructions in a 9×13 pan. Crush the peppermint candies (I threw them in the food processor and just pulverized them). Mix the crushed candies with the Cool-Whip and the sugars and spread on the completely cooled cake. This cake needs to rest several hours before serving in the fridge, so either make it the night before or the morning of the day you are going to serve it!