Light Chocolate Cake
Yield
12 servingsPrep
15 minCook
20 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ⅓ | cup |
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. Refrigerate. Light Cocoa Frosting:
In small mixer bowl, stir together 1 envelope dry whipped topping mix, ½ cup cold skim milk, 1 tablespoon CoCoa and ½ teaspoon vanilla extract.
Beat on high speed of mixer about 4 minutes or until soft peaks form.
