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

Heat oven to 350 degrees. Spray 2 (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 saucepan, stir. Add dry ingredients; whisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool, fill and frost top, refrigerate. 12 servings.

LIGHT COCOA FROSTING:

1 env. dry whipped topping mix
1/2 topping mix
1/2 c. cold skim milk
1 tbsp. Hershey's cocoa
1/2 tsp. vanilla extract

Beat on high speed of mixer about 4 minutes or until soft peaks form.