When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Mint Mocha Fudge Cake Recipe

Mint Mocha Fudge Cake Recipe (Low Fat)

Baking with wholesome and organic ingredients gives you peace of mind when whipping up culinary delights for the family. Unbleached flour combined with oat flour adds not only to the wholesomeness of the Mint Mocha Fudge cake but also to the texture and taste.

2 cups Unbleached flour
1 cup Oat flour
1 1/2 cups Sugar
1/2 cup Cocoa powder
2 tsp Baking soda
2 cups Coffee, cooled to room temperature
1/2 cup Chocolate syrup
1 Tb Distilled white vinegar
2 tsp Vanilla extract

1 cup Confectioner's sugar
1 Tb Cocoa powder
4 drops Peppermint extract
4 to 5 tsp Skim milk

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 9 x 13 inch pan
Preheat oven, coat cake pan with nonstick cooking spray.

Combine the flours, sugar, cocoa and baking soda in a large bowl. Stir to mix well. Set aside. Combine the coffee, chocolate syrup, vinegar and vanilla extract in a medium sized bowl. Stir to mix well. Add the coffee mixture to the flour mixture and stir with a wire whisk until well mixed.

Pour the mint fudge cake batter into the pan and bake until a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.

To make the glaze:

Combine all of the glaze ingredients in a small bowl. Stir to mix well. If using a microwave oven, microwave the glaze uncovered at high power for 20 seconds or until runny. If using a conventional stove top, combine the glaze ingredients in a small saucepan and cook over medium heat stirring constantly for 20 seconds. Drizzle the glaze over mint fudge cake and let the cake stand for at least 15 minutes; allowing the glaze to harden before slicing and serving.

Serves 12
Nutrition facts:
Serving Size 124 g
Calories 289
Calories from Fat 13
Total Fat 1.4g 2%
Saturated Fat 0.5g 3%
Cholesterol 0mg 0%
Sodium 223mg 9%
Total Carbohydrates 66.7g 22%
Dietary Fiber 2.8g 11%
Sugars 41.3g
Protein 4.2g
Vitamin A 0% • Vitamin C 0% • Calcium 2% • Iron 12%

E-mail This Mint Mocha Fudge Cake Recipe (low fat) to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!