1 (18 ¼ -oz.) package dark-chocolate fudge-cake mix
1¼ c. water
½ c. light mayonnaise
¾ c. fat-free egg substitute
¾ t. peppermint extract
2 (12-oz.) container frozen fat-free whipped topping, thawed
- Preheat the oven to 350 F. Spray 2 (9-inch) round cake pans with nonstick spray.
- With an electric mixer on low speed, beat the cake mix, water, mayonnaise, egg substitute, and peppermint extract in a large bowl until blended, about 1 minute. With the mixer on medium-high speed, beat until fluffy, about 2 minutes. Spread the batter evenly in the pans. Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes. Cool in the pans on a rack 15 minutes. Remove from the pans and cool completely on the rack.
- With a large serrated knife, slice each cake in half horizontally to make a total of 4 layers.
- Place 1 layer, cut side up, on a serving plate. Spread the top with 1 cup of the whipped topping. Repeat with the remaining 3 layers and whipped topping.