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Springtime Chocolate Cake

Springtime Chocolate Cake

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories150
Calories from Fat0
Total Fat3 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories150
Calories from Fat0
Total Fat3 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup liquid egg substitute
  • 1/4 cup light sour cream
  • 1/4 cup 56-60% corn oil spread (1/2 stick) , melted
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons powdered sugar
  • 3 cups strawberries
  • Frozen light non-dairy whipped topping , thawed (optional)
  • strawberries Additional (optional)

Directions

  • 1. Heat oven to 350°F. Lightly spray 13x9x2-inch baking pan with vegetable cooking spray.
  • 2. Stir together sugar, flour, cocoa, baking soda and salt in large bowl. Add water, egg substitute, sour cream, corn oil spread and vanilla; beat with whisk until smooth and well blended.
  • 3. Pour batter into prepared pan. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
  • 4. Cool 10 minutes; remove from pan to wire rack. Cool completely. Just before serving, sift powdered sugar over top of cake. Cut cake into 12 pieces.
  • 5. Puree 3 cups strawberries in blender. Spoon 2 tablespoons puree on each serving plate; place cake over puree. Garnish with whipped topping and strawberry, if desired. Makes 12 servings.
Ingredients sitting on a table

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