Ingredients

-(for Cake)

- 2 cups cake flour, 3/4 cup unsweetened cocoa butter, 1 tablespoon baking powder, Pinch of salt, 1 3/4cup (1/2 stick) buttermilk-vegetable oil spread, 1 3/4 cups granulated sugar, 3 large egg whites, 1 1/2 teaspoons pure vanilla extract 2 cups lowfat buttermilk

Icing

1 1/2 cups confectioners’ sugar, 1/4 cup orange marmalade, 2 tablespoons 70% buttermilk-vegetable oil spread, 1 tablespoon lowfat milk, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon orange extract.

     1.  Preheat oven to 375 degrees. Lightly coat two 8-inch round layer-cake pans with nonstick cooking spray.

     2. (Cake) In a small bowl, stir together flour, cocoa powder, baking powder, and salt.

     3. In a medium bowl, with an electric mixer on medium speed, beat together vegetable oil spread and sugar, until well beaten. Stir in egg whites and vanilla. Alternately stir in flour mixture and buttermilk until smooth, begining and ending with flour mixture. Divide equally between prepared pans.

     4. Bake in 375 degrees oven until firm. (Abour 35 minutes) Cool cakes completely in pans on wire racks.

     5. (Make icing) In a medium bowl, combine confectioners’ sugar, marmalade, vegetable oil spread, milk, lemon juice, and orange extract. With an electric mixer on medium speed, beat until smooth.

     6. Unmold cakes. Place one layer, top side up, on a serving platter. Spread half with half the icing. Cover with a second layer, top side up. Spread with the remaining icing.