Hershey'S Light Chocolate Cake
A light and moist chocolate cake with rich cocoa flavor, perfect for any celebration or dessert craving, suitable for friends and family to enjoy together.
Ingredients
Instructions
- Preheat oven to 350°F and spray two 8-inch round pans with cooking spray.
- In a bowl, stir together the flour, cocoa, and baking soda.
- In a saucepan, melt the corn oil spread and stir in the sugar.
- Remove from heat.
- Add the skim milk, white vinegar, and vanilla extract to the mixture in the saucepan; stir well.
- Pour the dry ingredients into the saucepan and whisk until well blended.
- Divide the batter evenly between the prepared pans.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the cakes before filling and frosting.
- Fill and frost the cake as desired.
- Refrigerate before serving.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt to the dry ingredients or swapping in a high-quality dark cocoa powder. If you don't have extra light corn oil spread, you can use canola oil or melted coconut oil as alternatives. To ensure a moist cake, be careful not to overmix the batter once the dry ingredients are combined.
Serving Suggestions
Serve this light chocolate cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of coffee or a glass of cold milk. For a festive touch, top with fresh berries or a drizzle of chocolate sauce. Consider serving alongside slices of Cheese-Nut Bread for a varied dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for about a week. To reheat, simply microwave individual slices for about 10-15 seconds until warm. This cake can also be frozen for up to three months; wrap it tightly in plastic wrap before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey'S Light Chocolate Cake contains roughly 218 calories, with 6g protein, 33g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (30% of the Daily Value) and iron (23% of the Daily Value), and a good source of potassium and protein. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour for this recipe. The texture may be slightly denser, but it will still yield a delicious cake. If you prefer a lighter texture, consider sifting the flour before measuring.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to maintain the cake's structure and texture.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can increase the cocoa powder to 1/2 cup or add chocolate chips to the batter before baking. You could also layer it with a rich chocolate ganache for extra indulgence.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).