Hershey Light Chocolate Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Flour,
1/3 cup: Hersheys Cocoa,
1 tsp: Baking Soda,
6 tbsp: Extra Light Corn Oil Spread,
1 cup: Sugar,
1 cup: Skim Milk,
1 tbsp: White Vinegar,
1/2 tsp: Vanilla Extract,
Directions:
Heat oven to 350
F. Spray two 8 inch 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 sauce pan, stir. Add dry ingredients, wisk
until well blended. Pour evenly into pans. Bake 20 minutes or until
wooden pick inserted comes out clean. Cool. Fill and frost top.
Refrigerate. Light Cocoa Frosting: In small mixer bowl, stir together
1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 T
Hersheys CoCoa and 1/2 t vanilla extract. Beat on high speed of
mixer about 4 minutes or until soft peaks form.
Source from luhu.jp
F. Spray two 8 inch 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 sauce pan, stir. Add dry ingredients, wisk
until well blended. Pour evenly into pans. Bake 20 minutes or until
wooden pick inserted comes out clean. Cool. Fill and frost top.
Refrigerate. Light Cocoa Frosting: In small mixer bowl, stir together
1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 T
Hersheys CoCoa and 1/2 t vanilla extract. Beat on high speed of
mixer about 4 minutes or until soft peaks form.
Source from luhu.jp