1 1/2c all purpose flour
1/3c unsweetened cocoa powder
1t baking soda
6T extra light corn oil spread
1c sugar
1c skim milk
1T white vinegar
1t vanilla extract
1/2c sugar free raspberry jam

Preheat oven to 350' Spray two 8" round baking pans with nonstick cooking spray; set aside. In med. bowl combine all purpose flour, unsweetened cocoa powder and baking soda, set aside. In med. 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 20-22 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 env. whipped topping, 1/2c cold skim milk, 1T unsweetened cocoa powder and 1/2t vanilla extract. Beat 4 minutes.