Recipe - Hershey Light Chocolate Cake

1 One fourth cup Flour
1/3 cup Hershey's Cocoa
1 teaspoon Baking Soda
6 tablespoon Extra Light Corn Oil Spread
1 cup Sugar
1 cup Skim Milk
1 tablespoon White Vinegar
One half teaspoon Vanilla Extract

Heat oven to 350øF. 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, One half cup
cold skim milk, 1 T Hershey's CoCoa and One half 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