1 1/2 c. flour
1 c. sugar
1/2 tsp. vinegar
1/2 tsp. baking soda
1/4 c. dry cocoa
1/4 c. fat free mayonnaise
1/8 c. light corn syrup
1 tsp. vanilla
1 c. water
1/8 tsp. salt

CREAM CHEESE SWIRL:

1/3 c. cream cheese, fat free
1 1/2 tbsp. sugar
1/4 tsp. vanilla

In large bowl, combine flour, sugar, baking soda, cocoa and salt. Stir until well blended. Add water, vinegar, fat free mayonnaise and corn syrup and mix with electric mixer until smooth. Spray 9-inch baking dish with non-stick cooking spray. Pour cake batter into dish and set aside while making the cream cheese swirl.

In small bowl, combine fat free cream cheese, sugar and vanilla. Mix with electric mixer until smooth and creamy. Drop about 1 tablespoon of cream cheese mixture four or five places on top of the cake batter.

Take a table knife and place the knife blade in the center of each cream cheese drop and drag the cream cheese to make pretty swirls on top of cake.

Bake in a preheated 350°F oven for 40 to 45 minutes.