Ingredients
6 T. light corn oil spread
1 C. sugar
1/2 C. Hershey’s Cocoa
1 t. vanilla
1/2 C. frozen egg substitute, thawed
1/2 C. all purpose flour
Powedered sugar
Preparation
Heat oven to 350 degrees. Lightly spray 8 inch square baking pan with cooking spray. In medium saucepan, over low heat, melt corn oil spread. Add sugar. Stir until well blended. Remove from heat and stir in cocoa and vanilla. Add egg substitute and stir. Then stir in flour. Pour batter into prepared pan and bake for 25 minutes or until edges begin to pull away from the sides of pan. Cool then sprinkle with powdered sugar.
