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| 1 | 16-oz pkg. angel cake mix |
| 10 | Striped, round peppermint candies, finely crushed (1/3 cup) |
| 1 | Recipe Fat-Free Chocolate Sauce Striped round peppermint candies, crushed (optional) |
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Fat Free Chocolate Sauce
In small sauce pan stir together 3/4 cup sugar, 1/3 cup unsweetened cocoa powder and 4 tsp cornstarch. Add 1/2 cup evaporated skim milk Cook and stir constantly over medium heat till sauce is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and stir in 1 tsp vanilla. Cool sauce slightly. Prepare cake mix batter according to package directions. Gently fold in crushed candies. Pour batter evenly into an ungreased 10-inch tube pan. Gently cut through cake batter with knife or narrow metal spatula (to remove any air pockets). Bake according to package directions. Immediately invert baked cake in a pan and cool completely. Using narrow spatula, loosen the sides of cake from the pan. Remove cake.
To serve, slice the cake and spoon warm chocolate sauce over each serving. Sprinkle with additional crushed peppermint candies, if desired. Chill any remaining sauce; rewarm before serving on leftover cake.
Serves 12
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