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 tb Vanilla extract
Heat oven to 350F. 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 dry ingredients; whisk
until well blend. Pour evenly into pans. Bake for 20 minutes or
until wooden pick inserted comes out clean. Cool. Fill and frost
top. Refrigerate.
Makes 12 servings.
LIGHT COCOA FROSTING:
In small mixer bowl, stir together 1 envelope 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.
Yields
12 Servings
