1 1/4 c. cold water
1/2 c. vegetable oil
No-stick cooking spray
2 1/4 c. all-purpose flour
1/4 c. cocoa
1 c. sugar
1/2 tsp. salt
1 1/2 tsp. baking soda
2 tbsp. vinegar
1 1/2 tsp. vanilla

Preheat oven to 350 degrees. Coat a 9 x 13 x 2 inch baking pan with non-stick cooking spray and set aside. Sift flour, cocoa, sugar, salt, and soda together in large mixing bowl. Add vinegar, vanilla, water, and oil. Beat with an electric mixer at medium speed for 2 minutes. Pour batter into prepared pan. Bake 30-35 minutes or until cake springs back when touched lightly in the center. Allow to cool and ice in the pan with cocoa frosting. Yield: 24 servings.

COCOA FROSTING:

1 1/2 c. confectioners' sugar
3 tbsp. cocoa
3 tbsp. butter
1 tsp. vanilla
1 tbsp. water
3 tbsp. corn syrup

Combine confectioners' sugar, cocoa, butter, and vanilla in medium mixing bowl. Combine water and corn syrup in a small saucepan and heat to simmering but do not boil. Add the hot syrup to the sugar mixture and beat with electric mixer on low speed for 3 minutes or until smooth and glossy. Spread cake with warm frosting. 162 calories per serving.