1-1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
6 tablespoons extra light corn oil spread
1 cup sugar
1 cup skim milk
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup sugar free raspberry jam
Preheat oven to 350-degrees. Spray two 8-inch round baking pans with nonstick cooking spray;
set aside. In a medium-sized mixing bowl combine all purpose flour, unsweetened cocoa powder
and baking soda, set aside. In medium-sized saucepan melt margarine; stir in sugar. Remove from
heat. Add skim milk, white vinegar and vanilla extract, stir until smooth. Add skim milk mixture to
reserved flour mixture; stir until well blended. Pour batter into prepared round baking pans. Bake for
20 to 22 minutes or until wooden pick comes clean. Cool in pans for 10 minutes. Remove from pans
and cool completely. Spread sugar free jam between cake layers. Cover sides and top with 3/4 light chocolate frosting.
Light Frosting:
1 envelope whipped topping
1/2 cup cold skim milk
1 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract.
Beat 4 minutes.
Serves: 12 at 197 calories, 5g fat 0 chol.
