1/2 c. skim milk
1 1/2 tsp. vinegar
1 c. water
1/2 c. low sodium corn oil butter
4 tbsp. cocoa
2 c. flour
2 c. sugar
Egg substitute equivalent to 2 eggs
2 tbsp. low sodium baking powder
1 tsp. vanilla extract

FROSTING:

1/2 c. low sodium corn oil butter
6 tbsp. skim milk
4 tbsp. cocoa
1 tsp. vanilla extract
1 (1 lb.) box confectioners' sugar
1 c. chopped pecans

1. Preheat oven to 325 degrees.

2. Mix milk and vinegar together. Set aside to sour.

3. Bring water, butter and cocoa to a boil.

4. Mix flour and sugar in bowl and blend in hot cocoa mixture.

5. Add egg substitute, sour milk, baking powder and vanilla.

6. Bake 50 minutes in 9"x13" pan lightly greased with butter.

7. Five minutes before cake is done, melt butter, milk, cocoa and vanilla.

8. Mix in confectioners' sugar and nuts.

9. Spread topping on cake immediately after removing cake from oven.