Categories: Cakes, Low-fat 
      Yield: 12 servings 
  
           Nonstick spray coating 
      2 c  All-purpose flour 
  1 3/4 c  Sugar 
    1/3 c  Unsweetened cocoa powder 
  1 1/2 ts Baking soda 
  1 1/2 c  Skim milk 
    1/2 c  Margarine, softened 
      1 ts Vanilla 
      2    Egg whites 
    1/4 c  Sugar 
  
  Spray two 9 x 1 1/2" round baking pans with nonstick coating and dust 
  lightly with flour; set pans aside. 
  In a large mixing bowl, combine flour, 1 1/4 cups sugar, cocoa powder, and 
  baking soda.  Add milk, margarine and vanilla.  Beat with an electric 
  mixer on low speed about 30 seconds or until combined.  Beat on medium to 
  high speed for 2 minutes, scraping sides of the bowl occasionally. 
  Thoroughly wash the beaters.  In a small mixing bowl, beat the egg whites 
  until soft peaks form (tips curl).  Gradually add the 1/4 cup sugar, 
  beating until stiff peaks form (tips stand straight).  Fold into the 
  batter.  Pour the batter into the prepared pans. 
  Bake in a 350F oven for 25-30 minutes or until a wooden toothpick inserted 
  near the center comes out clean.  Cool cakes in pans on wire racks for 10 
  minutes.  Remove cakes from pans and cool them thoroughly on wire racks. 
  Spread the Chocolate Frosting between the layers, then frost sides and 
  top. 
  CHOCOLATE FROSTING: In a medium mixing bowl, beat 2 tablespoons margarine 
  and 1/4 cup unsweetened cocoa powder until margarine is softened. 
  Gradually add 1 1/2 cups sifted powdered sugar, beating well.  Slowly beat 
  in 3 tablespoons skim milk and 1 teaspoon vanilla.  Slowly beat in 1 1/2 
  cups sifted powdered sugar and additional skim milk, if needed, to make of 
  spreading consistency.  Makes 1 cup.