• Hershey Light Chocolate Cake

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    • 1 1/4 c. Flour
    • 1/3 c. Hershey's Cocoa
    • 1 tsp Baking Soda
    • 6 Tbsp. Extra Light Corn Oil Spread
    • 1 c. Sugar
    • 1 c. Skim Lowfat milk
    • 1 Tbsp. White Vinegar
    • 1/2 tsp Vanilla Extract


    1. Heat oven to 350 F. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, heat corn oil spread, stir in sugar. Remove from heat. Add in lowfat milk, vinegar and vanilla to mix in sauce pan, stir. Add in dry ingredients, wisk till well blended. Pour proportionately into pans. Bake 20 min or possibly till wooden pick inserted comes out clean. Cold. Fill and frost top. Chill. Light Cocoa Frosting: In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 c. cool skim lowfat milk, 1 Tablespoons Hershey's CoCoa and 1/2 t vanilla extract. Beat on high speed of mixer about 4 min or possibly till soft peaks form.

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