Mint Chip Cake
|Cake flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Eggs||3 Small, separated|
|Fructose||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Mint flavoring||2 Teaspoon|
|Mini chocolate chips||1⁄4 Cup (4 tbs)|
Sift flour, baking powder and salt together.
Cream shortening with sugar replacement until fluffy.
Beat egg yolks until thick; add fructose and continue beating until very thick.
Add to shortening mixture.
Add sifted dry ingredients and milk alternately in small amounts; beat well after each addition.
Beat egg whites until stiff.
Fold egg whites, vanilla extract, mint flavoring and chocolate chips into batter.
Pour into two 8 in. (20 cm) well greased and floured pans.
Bake at 350°F (175°C) for 25 to 30 minutes or until cake tests done.