Chocolate Cake

6 tablespoons lower fat margarine (40% oil)

1 cup sugar

1 cup skim milk

1 tablespoon white vinegar

½ teaspoon vanilla extract

1 ¼ cups all purpose flour

1/3 cup Hershey’s Cocoa

1 teaspoon baking soda


Frosting recipe below:

1 envelope (1.3 ounces) dry whipped topping mix

1 tablespoon Hershey’s Cocoa

½ cup cold skim milk

½ teaspoon vanilla extract


Directions for cake:


Heat oven to 350. Spray two 8 inch round baking pans with vegetable cooking spray. In medium saucepan over low heat, melt margarine; stir in sugar. Remove from heat. Add milk, vinegar and vanilla; stir until blended. Stir together flour, cocoa and baking soda. Add to sugar mixture; stir with whisk until well blended. Pour batter evenly into prepared pans. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare Frosting. Place one cake layer on serving plate; spread with half the prepared frosting. Place second cake layer on top; spread remaining frosting over top of cake. Refrigerate 2-3 hours or until chilled. Garnish as desired. Cover; refrigerate leftover cake. 12 servings


Directions for frosting:

In small, deep mixer bowl with narrow bottom, stir together topping mix and cocoa. Add ½ cup skim milk and ½ teaspoon vanilla. Beat on high speed of electric mixer 4 minutes or until soft peaks form.


Nutritional Info:   4 points per serving

160 calories

3 g protein

28 g carbs

4 g fat

0 mg cholesterol

115 mg sodium

45 mg calcium                                           

Irene, Thanks for sharing this!