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
Calories per serving: 160 Fat grams per serving: 4 Approx. Cook Time:
Cholesterol per serving: 0 Heat oven to 350 degrees. 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 Tbsp Hershey’s CoCoa and 1/2 tsp. vanilla extract. Beat on
high speed of mixer about 4 minutes or until soft peaks form.
Yields
12 servings