| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes, Ceideburg 2 | 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 | tb | Vanilla extract |
INSTRUCTIONS
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. Posted by Stephen Ceideberg; December 13 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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