Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

1 1/4 c Flour
1/3 c Hershey's Cocoa
1 ts Baking Soda
6 tb Extra Light Corn Oil Spread
1 c Sugar
1 c Skim Milk
1 tb White Vinegar
1/2 ts Vanilla Extract
Heat oven to 350 degrees F. Spray two 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 sauce pan, 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. Light Cocoa Frosting: In small mixer
bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup
cold skim milk, 1 T Hershey's CoCoa and 1/2 t vanilla extract. Beat
on high speed of mixer about 4 minutes or until soft peaks form.

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