| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chocolate, Cakes |
12 |
Servings |
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°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, 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 T Hershey's CoCoa and 1/2 t vanilla extract. Beat on high
speed of mixer about 4 minutes or until soft peaks form.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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