This recipe is liked by 0 person(s). |
Hershey's Light Chocolate Cake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Hershey's
1 1/4 c. | flour |
1/3 c. | Hershey's cocoa |
1 tsp. | baking soda |
6 Tb. | extra light corn oil spread |
1 c. | sugar |
1 c. | skim milk |
1 Tb. | white vinegar |
1/2 tsp. | vanilla |
Light Cocoa Frosting: | |
1 envelope | dry whipped topping mix |
1/2 c. | cold skim milk |
1 Tb. | Hershey's cocoa |
1/2 tsp. | vanilla |
Heat oven to 350 degrees. Spray two 8" round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread; stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in saucepan; stir. Add dry ingredients; whisk until wel blended. Pour evenly into pans. Bake 20 minutes or until toothpick inserted comes out clean. Cool. Fill and frost top. Refrigerate.
For frosting: in a small mixer bowl, stir together 1 envelope dry whipped topping mix, cold skim milk, cocoa and vanilla. Beat on high speed of mixer about 4 minutes or until soft peaks form.
Each serving with frosting=160 calories; 4gF
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe