Heat oven to 350F. Spray two 8-inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread; stir in sugar. Remove from heat. Add dry ingredients; whisk until well blend. Pour evenly into pans. Bake for 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate.

Light Cocoa Frosting:

In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 tablespoon Hershey's Cocoa and 1/2 teaspoon vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form.