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" 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 saucepan; stir. Add dry ingredients; whisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick comes out clean. Cool. Fill and frost top. Refrigerate. 12 servings.

LIGHT COCOA FROSTING:

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