This frosting is so creamy they'll never know there's only a trace of fat.

1 batch basic no-fat chocolate cake batter
1 env. nondairy whipped topping mix (from a 2.6 oz. box of 2)
3 tbsp. evaporated (not sweetened condensed) skim milk
2 c. confectioners' sugar
2 tsp. peppermint extract, or to taste
2 tbsp. semisweet chocolate chips

1. Bake cake batter in greased 13 by 9 inch baking pan 25 to 30 minutes at 350 degrees F. Cool. Leave in pan.

2. Beat whipped topping mix and milk with electric mixer on low speed until smooth and the graininess disappears.

3. Beat in confectioners' sugar and peppermint extract, gradually increasing mixer speed to high. Beat until frosting is thick and smooth.

4. Put chocolate chips in a bottom corner of a gallon-size zipper-type plastic food-storage bag. Put chocolate-filled corner of bag in a small bowl and add boiling water to cover. Let stand 1 to 2 minutes until chocolate softens. Dry outside of bag. (Or put bag in microwave fore 1 to 1 1/2 minutes on high, checking every 30 seconds until chocolate is soft). Knead chocolate through bag until completely melted and smooth.

5. Spread frosting evenly over top of cake.

Snip off a tiny corner of plastic bag with scissors. Pipe dots or crisscross lines on frosting. Or make feathered lines over entire surface by piping 8 parallel lines of chocolate lengthwise in frosting. Before they set, quickly draw a toothpick crosswise through them 12 times, alternating direction and wiping toothpick between each stroke. Let frosting set until firm before cutting cake in squares.

Makes 24. Per square: 165 cal., 3 g pro, 36 g car, 1 g fat, 1 mg chol, 98 mg sod