Hershey's syrup two-tone cake
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yellow light cake mix (about 18.25 oz.) |
| 1 | ounce | Butter flavor granules |
| 8 | ounces | Nonfat cream cheese |
| 1 | cup | Water |
| 3 | Egg whites | |
| 1 | teaspoon | Almond extract (optional) |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | All-purpose flour |
| 1 | cup | Sugar |
| ½ | teaspoon | Baking powder |
| 1 | cup | HERSHEY'S Syrup |
| 4 | Egg whites | |
Directions
HERSHEY'S SYRUP TOPPING
Heat oven to 350 F. Spray 15-1/2x10-1/2x1-⅛-inch baking pan with vegetable oil spray. In large mixer bowl, blend dry cake mix, butter granules, cream cheese, water, egg whites, almond extract, if desired, and vanilla until combined; spread evenly into prepared pan. Prepare HERSHEY'S SYRUP TOPPING; pour evenly over vanilla batter in prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Serve with whipped topping and additional chocolate syrup, if desired. Cover; refrigerate leftover cake. 18 servings.
HERSHEY'S SYRUP TOPPING: In small mixer bowl, beat 1 cup all-purpose flour, 1 cup sugar, ½ teaspoon baking powder, 1 cup HERSHEY'S Syrup and 4 egg whites until combined.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias File