1/2 c. skim milk
1 1/2 tsp. vinegar
1 c. water
1/2 c. low sodium corn butter
6 tbsp. cocoa powder
2 c. flour
2 c. sugar
1/2 c. Egg Beaters or 2 egg whites
2 tbsp. low sodium baking powder
1 tsp. vanilla

Preheat oven to 325 degrees. Mix milk and vinegar and set aside to sour. Bring water and butter and cocoa to a boil in saucepan. Mix flour and sugar in mixing bowl and blend in hot cocoa mixture. Add egg substitute, sour milk, baking powder and vanilla until well mixed. Bake approximately 50 minutes in 9"x13" pan, sprayed with Pam. Spread immediately with icing below. 24 servings.

ICING:

1/2 c. low sodium corn oil butter
6 tbsp. skim milk
6 tbsp. cocoa powder
1 tsp. vanilla
1 (1 lb.) box confectioners' sugar
1 c. chopped pecans or walnuts

Five minutes before cake is done, melt butter, milk, cocoa and vanilla together. Mix in confectioners' sugar and nuts.