Nonstick spray coating
2 c  All-purpose flour
1 3/4 c  Sugar
1/3 c  Unsweetened cocoa powder
1 1/2 ts Baking soda
1 1/2 c  Skim milk
1/2 c  Margarine, softened
1 ts Vanilla
2    Egg whites
1/4 c  Sugar

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.