Hershey's Light Chocolate Cake
Yield
1 cakePrep
20 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ⅓ | cups |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 6 | tablespoons |
margarine
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
milk, skim
|
|
| 1 | tablespoon |
white vinegar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 9E+1 | ml |
margarine
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
milk, skim
|
|
| 15 | ml |
white vinegar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃).
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.
