Per serving with frosting: calories 160; fat 4g; cholesterol 0mg; sodium 115mg. Per serving without frosting: calories 140; fat 3g; cholesterol 0mg; sodium 105mg.

1 1/4 c. flour
1/3 c. Hershey's cocoa
1 tsp. baking soda
6 tbsp. extra light corn oil spread
1 c. sugar
1 c. skim milk
1 tbsp. white vinegar
1/2 tsp. vanilla extract

Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan melt corn oil spread; stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in pan; stir. Add dry ingredients; whisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool. Fill and frost top. Refrigerate. Makes 12 servings.

TOPPING:

In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 tablespoon Hershey's cocoa and 1/2 teaspoon vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form.