Lighter Hersheys Chocolate Cake Recipes

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

Ingredients

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

Ingredients

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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