Mint Cake

INGREDIENTS

1 package (18-1/4 ounces) yellow cake mix
1/2 teaspoon mint extract, divided
1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 to 5 drops green food coloring

DIRECTIONS

Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours.

Makes: 15 servings.

NUTRITIONAL INFO

Nutritional Analysis: One serving (prepared with fat-free milk, sugar-free pudding and reduced-fat whipped topping) equals 217 calories, 6 g fat (2 g saturated fat), 1 mg cholesterol, 456 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch, 1 fat.

Poppy Seed Bundt Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant coconut cream pudding mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seeds
Confectioners’ sugar

In a mixing bowl, combine cake and pudding mixes, water, oil and eggs. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in the poppy seeds.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.

Makes: 12-15 servings.