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1-1/4 cups all-purpose flour
1/3 cup cocoa
1 teaspoon baking soda
6 tablespoons extra light corn oil spread
1 cup sugar
1 cup skim milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
Light Cocoa Frosting (Recipe follows)
Heat oven to 350 deg. Spray two 8" round layer pans with cooking spray.
Stir flour, cocoa, and baking soda in small bowl; set aside. 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 prepared pans. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool. Frost. Refrigerate.
Makes 12 servings.
Light Cocoa Frosting
In small mixer bowl, stir together 1 envelope (1.3 oz.) dry whipped topping mix, 1/2 cup cold skim milk, 1 tablespoon cocoa, and 1/2 teaspoon vanilla extract. Beat on high speed of mixer about 4 minutes, or until soft peaks form.
Calories: 160
Cholesterol (mg) 0
Fat (gm) 4
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