---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Hershey’s Light Chocolate Cake
  Categories: Chocolate, Cakes/choc.
       Yield: 12 servings
  
   1 1/4 c  Flour                             1/3 c  Hershey’s cocoa
       1 ts Baking soda                         6 tb Extra light corn oil spread
       1 c  Sugar                               1 c  Skim milk
       1 tb White vinegar                     1/2 ts Vanilla extract
  
   Calories     per serving: 160 Fat grams per serving: 4 Approx. Cook Time:
   Cholesterol  per serving: 0 Heat oven to 350 degrees. Spray two 8 inch
   round pans with cooking spray. In bowl, stir flour, cocoa and baking soda.
   In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add
   milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry
   ingredients, wisk until well blended. Pour evenly into pans. Bake 20
   minutes or until wooden pick inserted comes out clean. Cool. Fill and frost
   top. Refrigerate. ==============Light CoCoa Frosting============= In small
   mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold
   skim milk, 1 Tbsp Hershey’s CoCoa and 1/2 tsp. vanilla extract. Beat on
   high speed of mixer about 4 minutes or until soft peaks form.
  
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