1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup 56 to 60% vegetable
oil spread, softened
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons frozen egg substitute, thawed
1 teaspoon vanilla extract
2/3 cup skim milk
Heat oven to 350°F
(175°C). Grease
and flour two 8-inch round layer pans; line bottoms with parchment
or wax paper. Grease and flour paper.
For Cake: In a medium
bowl, combine flour, cocoa, baking powder and baking soda; set
aside.
In a large bowl, beat
vegetable oil spread and sugar until well blended; add egg substitute
and vanilla.
Add flour mixture alternately
with milk to sugar mixture, beating well.
Divide batter into prepared
pans.
Bake 15 to 20 minutes
or until wooden pick inserted in center comes out clean; cool
in pans 10 minutes. Invert onto wire rack; remove wax paper.
Cool completely.
For Chocolate Filling:
Sprinkle gelatin over cold water; let stand 2 minutes to soften.
Add boiling water; stir until
gelatin dissolves and mixture is clear. Cool 10 minutes.
In a small bowl, beat
topping mix, sugar, cocoa (plus skim milk and vanilla as directed
on package of whipped topping) until topping thickens.
Add gelatin mixture; beat
until blended and stiffened. Use immediately.
Spread half of filling
on top of each layer. Stack layers and refrigerate. Refrigerate
leftover cake.
