Categories: Chocolate, Cakes/choc. 
      Yield: 12 servings 
  
  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 
  
  Calories     per serving: 160 Fat grams per serving: 4 Approx. Cook Time: 
  Cholesterol  per serving: 0 Heat oven to 350 degrees. 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 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on 
  high speed of mixer about 4 minutes or until soft peaks form.