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1
Heat oven to 350 degrees.
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2
Lightly grease or spray 8 or 9-inch cake pan.
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3
Mix flour, baking powder, and salt in small bowl.
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4
In medium bowl, beat egg whites at medium speed until frothy.
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5
Gradually add 1/4 cup of the sugar, beating until stiff peaks form.
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6
In large bowl with same beaters, beat remaining 1/4 cup sugar and veg oil spread until light and fluffy.
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7
With mixer on low speed, alternately beat in flour mixture and milk until blended.
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8
Stir in vanilla and 1/3 of the egg white mixture.
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9
Fold in remaining egg whites until no white streaks remain.
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10
Pour into pan and bake 35 min.
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11
,or until toothpick inserted in center comes out clean.
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12
Cool in pan on wire rack 10 minutes.
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13
Turn out on rack to cool completely.
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14
While cake is baking make filling and glaze.
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15
Filling: Prepare pudding according to package directions, using the 1 1/2 cup milk.
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16
Refrigerate 30 minutes, or until thickened.
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17
Glaze: Mix sugar, cocoa, and cornstarch in small saucepan.
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18
Stir in milk and bring to boil over medium heat.
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19
Cook 1 minutes, stirring constantly, or until slightly thickened.
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20
Refrigerate 20 minutes to cool.
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21
To Assemble Cake: With serrated knife, cut cake in half horizontally.
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22
Place bottom layer, cut side up, on serving platter.
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23
Spread filling over top and top with remaining layer of cake, cut side down.
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24
Spread glaze over top, letting some of the glaze drip down sides.
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25
Chill 3 hours or until glaze sets.
