Hershey's Light Chocolate Cake

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup Hershey’s Cocoa
• 1 teaspoon baking soda
• 6 tablespoons extra light corn oil spread
• 1 cup sugar
• 1 cup skim milk
• 1 tablespoon whi[…] [?]
• 1/2 teaspoon vani[…] [?]
• Light Cocoa Fr[…] [?]

Method

Heat oven to 350°F. Spray two 8-inch round baking pa[…] spray. Stir flour, cocoa and baking soda; set aside. In saucepa[…] oil spread; stir in sugar. Remove from heat. Add milk, vinegar and va[…] to mixture in saucepan; stir. Add dry ingredients; whisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool. Frost. Refrigerate. 12 servings.

Light Cocoa Frosting: In small mixer bowl, stir together 1 envelope (1.3 ounces) dry whipped topping mix, 1/2 cup cold skim milk, 1 tablespoon Hershey’s Cocoa and 1/2 teaspoon vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form.

Note: The two ingredients that break off are 1 tablespoon white vinegar and 1/2 teaspoon vanilla extract.