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Ingredients:
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1 1/4 c. all-purpose flour
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1/3 c. Cocoa
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1 t. baking soda
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6 T. extra light corn oil spread
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1 c. sugar
(or Splenda) -
1 c. skim milk
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1 T white vinegar
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t. vanilla extract
NOTE: Frost with frosting below or "Lite as a Cloud" frosting in recipe section
*LIGHT COCOA FROSTING:
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1 envelope (1.3 oz.) Dry whipped topping mix
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c. cold skim milk
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1 T. cocoa
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t. vanilla extract
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Instructions:
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Heat oven to 350 degrees F. Spray two 8-inch round baking pans with cooking spray.
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Stir flour,
cocoa, and baking soda; set aside.
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In saucepan, melt corn oil spread; stir in sugar. Remove from
heat.
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Add dry ingredients; whisk until well blended.
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Pour evenly into pans. Bake 20 min. Or
until wooden pick inserted in center comes out clean.
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Cool. Frost. Refrigerate. 12 servings.
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In small mixer bowl, stir together whipped topping mix, milk, cocoa, vanilla.
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Beat on high speed of mixer about 4 min. or until soft peaks form.
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