INGREDIENTS

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: <1mg
Sodium: 269.3mg
Potassium: 120.7mg
Carbohydrates: 52.3g
Fiber: 1.4g
Sugar: 35g
Protein: 4.3g