6 tbsp. light corn oil spread
1 c. sugar
1 1/4 c. all-purpose flour
1/3 c. Hershey's cocoa
1 tsp. baking soda
Dash of salt
1 c. lowfat buttermilk
1/2 tsp. vanilla extract
Powdered sugar

Heat oven to 350 degrees. Line muffin pans with paper bake cups (2 1/2 inches in diameter). In medium saucepan, melt corn oil spread. remove from heat; stir in sugar. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk and vanilla to mixture in saucepan. Beat with whisk until well blended. Spoon into the cups. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack. Cool completely. Sift powdered sugar over top.