---------- Recipe via Meal-Master (tm) v8.05
       Title: Hershey’s 50% Reduced Fat Chocolate Syrup Snack Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
     1/2 c  60% vegetable oil spread;
       1 c  Sugar
      16 oz Hershey’s syrup; 1 can
       3    Eggs
       1 c  All-purpose flour
     1/4 c  Hershey’s cocoa
       1 c  Reduced fat semi-sweet
            -baking chips
       1 c  Chopped nuts
            Quick vanilla drizzle:
            =(recipe follows)
   Recipe by: www.hersheys.com
   Heat oven to 350F. Spray 13x9x2-inch baking pan with
   vegetable cooking spray. In large bowl, beat spread and
   sugar on medium speed of electric mixer until well blended.
   Add syrup, eggs, flour and cocoa; beat well. Pour batter
   into prepared pan. Sprinkle chips and nuts over top. Bake
   30 to 35 minutes or until cake springs back when touched
   gently in center. Cool completely in pan on wire rack.
   Drizzle QUICK VANILLA DRIZZLE over top.
        15    servings.
   QUICK VANILLA DRIZZLE: In small bowl, stir together 1/2 cup
   powdered sugar and 2 to 3 teaspoons skim milk. About 1/4
   cup drizzle.
   Nutrition facts:
   Serv size: 1 piece (87g), Servings: 15, Amount Per Serving:
   Calories 280, Fat Cal. 60, Total Fat 8g* (12% DV), Sat.Fat
   3.5G (18% DV), Cholest. 45mg (15% DV), Sodium 75mg (3% DV),
   Total carb. 51g (17% DV), Dietary Fiber 2g (8% DV), Sugars
   40g, Protein 4g, Vitamin A (6% DV), Vitamin C (0% DV),
   Calcium (2% DV), Iron (8% DV). Percent Daily Values (DV)
   are based on a 2,000 calorie diet.
   *contains 2.5g of Salatrim per serving, only 55% of which
   is used by the body. Therefore this recipe provides 7g of
   available fat per serving vs 16g in the regular Hershey’s
   Chocolate Syrup Snack Cake recipe. JMHershey’s is a
   registered trademark of Hershey Foods Corporation. Recipe
   may be reprinted courtesy of the Hershey Kitchens.