Peppermint cake

Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.

Sift together cake flour and baking soda in a medium bowl, whisking to combine evenly.

Cream together softened vegetable shortening and granulated sugar replacement in a large bowl until light and fluffy, approximately 2-3 minutes.

Beat the egg into the shortening mixture until fully incorporated, then stir in the melted baking chocolate, peppermint oil, and vanilla extract until well combined.

Combine the unflavored milk and skim milk in a small cup or measuring vessel.

Alternately add the flour mixture and milk mixture to the chocolate mixture, beginning and ending with the flour mixture, stirring gently until just combined after each addition.

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Bake in the preheated 350°F oven for 35 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.