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.