Ww 3 Point Hersheys Cake Recipes

Steps:

• Heat oven to 350. Spray two 8-inch round or one 13x9 cake pan with cooking spray.
• Stir together flour, cocoa and baking soda.
• In saucepan over low heat, melt lowfat margarine, stir in sugar. Remove from heat.
• Add milk, vinegar and vanilla to mixture in saucepan; stir.
• Add flour mixture; stir with whisk until well blended.
• Pour evenly into prepared pans. Bake 20 minutes or until wooden pick comes out clean.Cake is moist, so a little stain on the toothpick is ok.
• Cool 10 minutes; remove from pans to wire racks. Cool completely.
• Frosting:.
• In small mixer bowl, stir together 1 envelope dream whip, 1/2 cup cold skim milk, 1 T cocoa, and 1/2 t. vanilla. Beat on high about 4 minutes until soft peaks form. This step takes forever. Don?t give up.
• For variations on the frosting, leave out the cocoa; add 1/4 t. almond extract instead of vanilla; add 1 T very strong coffee for mocha frosting.
• Spread one cake layer with half the frosting. Top with other cake layer, spread remaining frosting on top. Refrigerate 2 or 3 hours, until chilled.
• Keep leftovers in refrigerator, covered.

Steps:

• Preheat oven to 375°F.
• Using a wooden spoon, in medium mixing bowl combine oats, sugar and baking soda; stir in butter and egg substitute.
• Drop mixture by teaspoonfuls onto 2 nonstick cookie sheets, leaving about 1-inch between each mound and forming 12 equal cookies per sheet.
• Bake until edges of cookies are lightly browned, 8-10 minutes.
• Remove cookie sheets from oven; let stand 2 minutes. Transfer cookies to wire rack to cool (cookies will become firmer as they cool).
• 2 per serving = 3 points.

Steps:

• Mix cake mix, egg white and diet soda.
• Bake as directed in a greased 9x13 pan.
• During the last few minutes of baking, put caramel and condensed milk in a saucepan and stir on medium low heat until smooth.
• Take cake out of oven, and poke holes all over the top.
• Pour caramel mixture over warm cake, filling in the holes.
• Sprinkle Heath bits over the top, reserving some for the top.
• Cool completely.
• Cover with container of FF cool whip and sprinkle with remaining heath bits.
• Put in fridge until ready to serve.
• 3 Points per serving (serves 24).

Steps:

• Preheat oven to 350°F Spray an 8-inch square baking pan with non-stick spray, add 1 tbsp flour, and turn to coat bottom and sides. Shake out excess flour.
• Whisk 1/2 cup flour, sugar, cocoa powder, brown sugar, baking soda, and salt in a medium bowl.
• Whisk the chocolate and oil in a large bowl. Add the yogurt, egg, and vanilla; whisk well. Add flour mixture and stir with a wooden spoon until just moistened, with no white grains visible; pour into pan.
• Bake until a toothpick inserted comes out with moist crumbs attached, about 30 minutes. Cool in the pan before turning out and cutting. Dust with confectioners sugar if desired.

Steps:

• Prheat the over to 325 degrees; wrap the outside of a 10-inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
• In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth.
• Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.
• Pour the batter into the springform pan and set into a large roasting pan.
• Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
• Bake until almost completely set, 30-32 minutes.
• Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven for 30 minutes.
• Transfer to a rack and run a knife around the edge of the pan to release the cake.
• Cool completely, then refrigerate, covered, until ready to serve.