1 chocolate fudge cake mix
1 1/2 c. water
1/3 cup apple sauce
2 egg whites

Put the above in large bowl and beat on low speed 40 seconds. On medium speed, beat 2 minutes. (The apple sauce takes the place of the added shortening and makes the cake moist.) Pour into two round 9 inch cake pans which have been sprayed with Pam. Bake 32 to 37 minutes at 350 degrees. Let cool ten minutes. Turn on wire racks and finish cooling.

Peppermint Icing:

2 c. sugar
1/3 c. water
1/2 c. light corn syrup
2 egg whites, stiffly beatten
1 tsp. peppermint extract

Combine sugar, water and corn syrup. Cook to soft ball stage. Pour 1/2 of the syrup over the egg whites, beating constantly. Cook the remaining syrup to a hard ball stage and pour that over the egg whites and syrup. Pour slowly, beating as you pour. Beat until spreading thickness. You may use other cake mixes the same.