Lighter-Than-Spring Chocolate Torte

Lighter-Than-Spring Chocolate Torte

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories130
Calories from Fat35
Total Fat4 g6% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium120 mg5% DV
Total Carbohydrates20 g7% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein3 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories130
Calories from Fat35
Total Fat4 g6% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium120 mg5% DV
Total Carbohydrates20 g7% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein3 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1/4 cup frozen egg substitute plus 2 tablespoons , thawed
  • 2/3 cup skim milk
  • 1 teaspoon vanilla extract
  • CHOCOLATE FILLING (recipe follows)
  • 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 3/4 teaspoon baking powder
  • 1/3 cup 56-60% vegetable oil spread , softened
  • 1/4 teaspoon baking soda

Directions

  • 1. Heat oven to 350°F. Grease and flour two 8-inch round layer pans; line bottoms with wax paper. Grease and flour paper.
  • 2. Beat vegetable oil spread and sugar until well blended; add egg substitute and vanilla. Stir together flour, cocoa, baking powder and baking soda; add alternately with milk to sugar mixture, beating well. Divide batter into prepared pans.
  • 3. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean; cool in pans 10 minutes. Invert onto wire rack; remove wax paper. Cool completely. Prepare CHOCOLATE FILLING; spread half of filling on top of each layer. Stack layers; cover and refrigerate. Refrigerate leftover cake. 12 servings.
  • CHOCOLATE FILLING:
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1 envelope (1.3 oz.) dry whipped topping mix
  • 2 tablespoons sugar
  • 1 tablespoon HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • Sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin dissolves and mixture is clear. Cool 10 minutes. Beat topping mix, sugar, cocoa (plus skim milk and vanilla as directed on package) in small bowl until topping thickens. Pour in gelatin mixture; beat until blended and stiffened. Use immediately.
Ingredients sitting on a table

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