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Ingredientes
- 2 c. sugar
- 1 3/4 c. all-purpose flour
- 3/4 c. Hershey's cocoa
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking pwdr
- 1 teaspoon salt
- 2 large eggs
- 1 c. lowfat milk
- 1/2 c. vegetable oil
- 2 teaspoon vanilla extract
- 1 c. boiling water
- 1 bowl Buttercream Frosting (recipe below)
- 6 T butter, softened
- 1/3 c. light, 1/2 c. med., or possibly 3/4 c. dark Hershey's cocoa
- 2 2/3 c. confectioners' sugar
- 1/3 c. lowfat milk
- 1 teaspoon vanilla extract
Direcciones
- Heat oven to 350 degrees. Grease and flour 2 round pans, 9 x 1 1/2 inches or possibly rectangular pan, 9x13x2 inches.In large mixer bowl, put together dry ingredients. Add in large eggs, lowfat milk, oil, vanilla; beat on medium speed 2 min. Remove from mixer; stir in boiling water; batter will be thin. Pour into pan(s). Bake 30 to 35 min for round pans, 35 to 40 min for rectangular pan. Cool cake in rounds 10 min; remove from pans. Cool completely. Frost with Buttercreme Frosting. 8 to 10 servings.
- FOR FROSTING: In small mixer bowl, cream butter. Add in cocoa and confectioners' sugar alternately with lowfat milk; beat to spreading consistency; additional lowfat milk may be needed. Blend in vanilla. About 2 cups of frosting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 12 servings | |
| Calories 442 | |
| Calories from Fat 113 | 26% |
| Total Fat 12.79g | 16% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.23g | |
| Cholesterol 41mg | 14% |
| Sodium 547mg | 23% |
| Potassium 75mg | 2% |
| Total Carbs 78.35g | 21% |
| Dietary Fiber 1.5g | 5% |
| Sugars 61.07g | 41% |
| Protein 4.85g | 8% |
