1 pk Yellow light cake mix
-(about 18.25 oz.)
1 oz Butter flavor granules
8 oz Nonfat cream cheese
1 c Water
3 Egg whites
1 ts Almond extract (optional)
1 ts Vanilla extract
HERSHEY’S SYRUP TOPPING
1 c All-purpose flour
1 c Sugar
1/2 ts Baking powder
1 c HERSHEY’S Syrup
4 Egg whites
Heat oven to 350 F. Spray 15-1/2×10-1/2×1-1/8-inch baking pan with
vegetable oil spray. In large mixer bowl, blend dry cake mix, butter
granules, cream cheese, water, egg whites, almond extract, if desired,
and vanilla until combined; spread evenly into prepared pan. Prepare
HERSHEY’S SYRUP TOPPING; pour evenly over vanilla batter in prepared
pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes
out clean. Cool completely in pan on wire rack. Serve with whipped
topping and additional chocolate syrup, if desired. Cover; refrigerate
leftover cake. 18 servings.
HERSHEY’S SYRUP TOPPING: In small mixer bowl, beat 1 cup all-purpose
flour, 1 cup sugar, 1/2 teaspoon baking powder, 1 cup HERSHEY’S Syrup
and 4 egg whites until combined.
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
18 Servings
