Hershey Light Chocolate Cake

Hershey Light Chocolate Cake

Ingredients:

• 1 1/4 c Flour
• 1/3 c Hershey's Cocoa
• 1 ts Baking Soda
• 6 tb Extra Light Corn Oil Spread
• 1 c Sugar
• 1 c Skim Milk
• 1 tb White Vinegar
• 1/2 ts Vanilla Extract

Instructions:

Heat oven to 350 degrees 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, whisk 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 Hershey's CoCoa and
1/2 t vanilla extract. Beat on high speed of mixer about 4 minutes or
until soft peaks form.

Golden Cream Chocolate Cake

Golden Cream Chocolate Cake

Ingredients:

• 2 c Cake flour; sifted
• 2 ts Baking powder
• 1/4 ts Salt
• 1/2 c Butter
• 1 1/4 c Sugar
• 2 Eggs; unbeaten
• 3 oz Unsweetened choc
• 1 c Milk
• 1 ts Vanilla

Instructions:

Sift flour once, measure, add baking powder, soda and salt and sift
together three times. Cream butter thoroughly, add sugar gradually,
and cream together until light and fluffy. Add eggs, one at a time,
beating thoroughly after each. Add melted chocolate and blend. Add
flour alternately with milk, a small amount at a time, beating after
each addition until smooth. Add vanilla. Bake in two greased 9-inch
layer pans in moderate oven, 350 deg. F., 30 minutes.

German Chocolate Cake

German Chocolate Cake

Ingredients:

• 4 oz Baking chocolate;
• 1/2 c Water; boiling
• 1/2 c Butter;
• 1/2 c Granulated sugar replacement
• 3 tb Granulated fructose
• 4 Eggs yolks;
• 2 ts Vanilla extract;
• 1 ts Baking soda;
• 1/2 ts Salt;
• 1 c Buttermilk;
• 4 Egg whites; stiffly beaten

Instructions:

Melt chocolate to boiling water. Cool. Cream butter, sugar replacement
and fructose until fluffy. Add egg yolks, one at a time, beating well
after each addition. Blend in vanilla and chocolate water. Sift flour with
baking soda and salt, add alternately with buttermilk to chocolate
mixture, beating well after each addition until smooth. Fold in beaten
egg whites. Grease three 3 9" baking pans; line them with paper,
grease again, and lightly flour pans; pour batter into the three pans.
Bake at 350 degrees for 25 to 30 minutes or until cakes test done.
Remove from pans onto racks, remove paper lining. Cool.

White Chocolate Fudge

White Chocolate Fudge

Ingredients:

• 2 c Sugar
• 3/4 c Sour cream
• 1/2 c Margarine
• 12 oz White chocolate
• 1 (7 oz.) jar marshmallow cream
• 3/4 c Walnuts

Instructions:

Mix together sour cream and margarine bring to full rolling boil, boil to
soft ball stage. Remove from heat, add chocolate until melted, add
marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at
room temperature, cut in squares.