Chocolate-Mint Snack Cake

1 package reduced-fat devil's food cake mix such as snack well's -- 10.1 ounce
3/4 cup water
1/4 cup low-fat sour cream
5 hard peppermint candies -- crushed
1 large egg -- lightly beaten or 1/4 cup egg substitute
nonstick cooking spray
2 cups vanilla low-fat ice cream

Preheat oven to 350 oF.

Combine first 5 ingredients in a bowl; stir with a whisk. Pour into an 8-inch square baking pan coated with cooking spray. Bake at 350 oF for 30 minutes or until cake pulls away from sides of pan and springs back when touched in center. Cool in pan on a wire rack. Top each serving with 1/4 cup ice cream.

Yield: 8 servings.

Chocolate-Mint Snack Cake printer friendly version located here. (Just the recipe. Nothing else.)
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