Hersheys Light Chocolate Cake Recipes

Steps:

• Heat oven to 350.
• Grease 2 8" round cake pans.
• In a bowl stir in flour, cocoa and baking soda.
• In a saucepan heat corn oil and stir in sugar until melted.
• Remove from heat.
• Add milk, white vinegar and vanilla extract to mix in saucepan and stir.
• Add the dry ingredients then whisk till blended.
• Pour evenly into cake pans.
• Bake 20 minutes or until toothpick comes out clean.
• Cool.
• Fill and frost top.
• Refrigerate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Steps:

• Heat oven to 350*.
• Grease and flour two 9" round (or square!) pans.
• Mix the Splenda through the salt ingredients together in a large bowl.
• Add in the egg and egg whites, vanilla, soymilk, 1/2 cup water, and applesauce; mix well until all ingredients are well blended.
• Pour in boiling water and stir.
• Pour batter into pans.
• Bake for about 30 minutes, checking five minutes before done, just in case :) Make sure a fork comes out clean when inserted into cake.
• Cool 10 minutes in the pans, then remove to cool completely.
• Frost if desired, but I find this nice enough just by itself!
• Hope you enjoy :).

Steps:

• Make the cake:
• Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
• Make the "Perfectly Chocolate" Chocolate Frosting:
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla.
• One-Pan (Sheet) Cake Variation:
• Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.
• Three-Layer Cake Variation:
• Preheat oven to 350° F. Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• Bundt Cake Variation:
• Preheat oven to 350° F. Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• Cupcake Variation:
• Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• This recipe is made available as a courtesy by the Hershey Company.