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

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. Yield: 12 servings.

FROSTING:

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

In small mixer bowl stir together dry whipped topping mix, milk, cocoa and vanilla. Beat on high speed of mixer about 4 minutes or until soft peaks form.

Per serving with frosting: Calories - 160, Fat - 4 g., Chol. - 0 mg., Sodium - 115 mg.

Per serving without frosting: Calories - 140, Fat - 3 g., Chol. - 0 mg., Sodium 105 mg.