3/4 c. Hershey's cocoa
1 1/2 tsp. baking soda
1 1/2 c. hot water
2 c. sugar
1 c. safflower oil
2 c. flour
1 1/2 tsp. baking powder
2 eggs (can substitute Egg Beaters)
2 tsp. vanilla

ICING:

6 tbsp. butter, softened (Fleischmann's or Weight Watcher's)
1/2 c. Hershey's cocoa
2 2/3 c. 10X sugar
1/3 c. skim milk
1 tsp. vanilla

Combine all ingredients for cake. Spray a 13 x 9 x 2 inch pan with Pam. Bake in 350 degree oven for 40 to 45 minutes.

ICING: Cream butter in bowl. Add cocoa and 10X sugar alternately with milk. Blend in vanilla. Beat to spreading consistency.