Ww 3 Point Hersheys Cake Recipes

WW 3-POINT HERSHEY'S CAKE

Steps:

• Heat oven to 350. Spray two 8-inch round or one 13x9 cake pan with cooking spray.
• Stir together flour, cocoa and baking soda.
• In saucepan over low heat, melt lowfat margarine, stir in sugar. Remove from heat.
• Add milk, vinegar and vanilla to mixture in saucepan; stir.
• Add flour mixture; stir with whisk until well blended.
• Pour evenly into prepared pans. Bake 20 minutes or until wooden pick comes out clean.Cake is moist, so a little stain on the toothpick is ok.
• Cool 10 minutes; remove from pans to wire racks. Cool completely.
• Frosting:.
• In small mixer bowl, stir together 1 envelope dream whip, 1/2 cup cold skim milk, 1 T cocoa, and 1/2 t. vanilla. Beat on high about 4 minutes until soft peaks form. This step takes forever. Don?t give up.
• For variations on the frosting, leave out the cocoa; add 1/4 t. almond extract instead of vanilla; add 1 T very strong coffee for mocha frosting.
• Spread one cake layer with half the frosting. Top with other cake layer, spread remaining frosting on top. Refrigerate 2 or 3 hours, until chilled.
• Keep leftovers in refrigerator, covered.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Steps:

• Make the cake:
• Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
• Make the "Perfectly Chocolate" Chocolate Frosting:
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla.
• One-Pan (Sheet) Cake Variation:
• Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.
• Three-Layer Cake Variation:
• Preheat oven to 350° F. Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• Bundt Cake Variation:
• Preheat oven to 350° F. Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• Cupcake Variation:
• Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• This recipe is made available as a courtesy by the Hershey Company.