1/2 c 60% vegetable oil spread;
-softened 1 c Sugar
16 oz Hershey’s syrup; 1 can
3 Eggs
1 c All-purpose flour
1/4 c Hershey’s cocoa
1 c Reduced fat semi-sweet
-baking chips 1 c Chopped nuts
Quick vanilla drizzle: =(recipe follows) Recipe by: www.hersheys.com Heat oven to 350F. Spray 13x9x2-inch baking pan with vegetable cooking spray. In large bowl, beat spread and sugar on medium speed of electric mixer until well blended. Add syrup, eggs, flour and cocoa; beat well. Pour batter into prepared pan. Sprinkle chips and nuts over top. Bake 30 to 35 minutes or until cake springs back when touched
gently in center. Cool completely in pan on wire rack. Drizzle QUICK VANILLA DRIZZLE over top. 15 servings.
QUICK VANILLA DRIZZLE: In small bowl, stir together 1/2 cup powdered sugar and 2 to 3 teaspoons skim milk. About 1/4 cup drizzle. Nutrition facts: Serv size: 1 piece (87g), Servings: 15, Amount Per Serving: Calories 280, Fat Cal. 60, Total Fat 8g* (12% DV), Sat.Fat 3.5G (18% DV), Cholest. 45mg (15% DV), Sodium 75mg (3% DV),
Total carb. 51g (17% DV), Dietary Fiber 2g (8% DV), Sugars 40g, Protein 4g, Vitamin A (6% DV), Vitamin C (0% DV),
Calcium (2% DV), Iron (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. *contains 2.5g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 7g of available fat per serving vs 16g in the regular Hershey’s Chocolate Syrup Snack Cake recipe. JMHershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. —–