Hersheys Light Chocolate Cake Recipes

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HERSHEY'S LIGHT CHOCOLATE CAKE



Hershey's Light Chocolate Cake image

Make and share this Hershey's Light Chocolate Cake recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 15m

Yield 2 cakes, 4-6 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
1/3 cup cocoa
1 teaspoon baking soda
6 tablespoons corn oil
1 cup sugar
1 cup milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 453.1, Fat 10.3, SaturatedFat 2.9, Cholesterol 8.5, Sodium 347.1, Carbohydrate 86.6, Fiber 3.4, Sugar 50.3, Protein 7.4

LIGHTER HERSHEY'S CHOCOLATE CAKE



Lighter Hershey's Chocolate Cake image

I used the Hershey's cocoa recipe for a starter and made adjustments for this much healthier version. It is made with no oil, only one egg and has loads of taste. For my birthday earlier in the year, I tried to make a healthy chocolate cake, and it was so bad I had to throw it away. I don't think anyone would be throwing this one away :) It is very light and fluffy, full of chocolate flavor and for many, many fewer calories. Oh, and did I mention it's dairy-free as well?! Update: I tried reducing the sugar amount even more to 1/4 cup, but it resulted in a more spongy texture, rather than the fluffy you get using 1/2 cup sugar.....just wanted to post, for all those out there like me trying to see how much sugar could be eliminated ;)

Provided by FoodExplorer

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 1/2 cups Splenda sugar substitute
1/2 cup sugar (this will help keep the cake fluffy, and besides, sugar burns off faster than fat!)
1 3/4 cups flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt (I always use less salt than the recipes call for)
2 teaspoons vanilla
1 egg
2 egg whites
1/2 cup soymilk
1/2 cup water
1/2 cup unsweetened applesauce
1 cup boiling water

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 :).

Nutrition Facts : Calories 158.3, Fat 1.9, SaturatedFat 0.7, Cholesterol 21.1, Sodium 387, Carbohydrate 32.5, Fiber 3, Sugar 10.4, Protein 5.4

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