Main Ingredients:

See below ingredients and instructions of the recipe

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 350øF. 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, wisk
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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