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

Spray 2 (8") round pans with cooking spray. In bowl stir flour, cocoa and baking soda.

In saucepan melt corn oil butter, stir in sugar, remove from heat. Add milk, vinegar and vanilla to saucepan; stir. Add dry ingredients, whisk until well blended. Pour evenly into pans, bake 20 minutes or until toothpick comes out clean. Cool, frost with light cocoa frosting. Refrigerate.

LITE COCOA FROSTING: In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 tablespoon cocoa, 1/2 teaspoon vanilla. Beat on high until soft peaks form.

Per Serving With Frosting: 160 calories, 4 g fat, 115 mg. sodium, no cholesterol. Per serving Without Frosting: 140 calories, 3 g. fat, 105 mg. sodium, no cholesterol.