1 1/4 c Flour 1 c Sugar
1/3 c Hershey’s Cocoa 1 c Skim Milk
1 ts Baking Soda 1 tb White Vinegar
6 tb Extra Light Corn Oil Spread 1/2 ts 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 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.
Yields
12 servings