This is a magnificent-looking cake, and magnificently tasty, too! You can replace a chocolate butter cream frosting for the cream cheese frosting, too.

INGREDIENTS | SERVES 16

• Nonstick cooking spray
• 1 cup trans-fat-free margarine
• 2 1/2 cups sugar, divided
• 3 1/2 cups cake flour
• 11/4 cups low-fat milk
• 1 tablespoon baking powder
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 8 egg whites
• 8 ounces semi-sweet chocolate squares, melted
• 2 large decorating bags

Cream Cheese Frosting:

• 1 cup of trans-fat-free margarine
• 16 ounces low-fat cream cheese
• 2 teaspoons vanilla extract
• 3 1/2 cups powdered sugar

1. Preheat oven to 350°F.

2. Spray three 8-inch round cake pans with nonstick cooking spray. Dust bottoms of pans with flour.

3. In a large bowl, mix with electric mixer margarine and 1 1/2 cups sugar until well blended. Beat at high for 4 to 5 minutes, until light and fluffy.

4. Add flour, milk, baking powder, vanilla, and salt. Beat until just blended, and then increase speed to medium for 2 minutes.

5. In a separate large mixing bowl, beat egg whites and 1/2 cup sugar until stiff.

6. Gently fold beaten egg white and sugar mixture into flour mixture until well blended.

7. Spoon 1/2 of batter into another medium bowl.

8. In original bowl, fold melted chocolate until blended, creating a chocolate batter.

9. Pour vanilla batter into the large decorating bag with 1/2-inch opening (you can also use a large plastic bag, closed at the top, with opening at a bottom corner).

10. Pour chocolate batter into another decorating bag.

11. Pipe a 1 1/2-inch band of chocolate batter around the inside edge of two of the cake pans. Pipe same amount of vanilla batter next to each chocolate band. Fill the rest of the inside of the pan with chocolate batter.

12. For the third cake pan, repeat the same process, only begin with the outer band being vanilla batter; follow with chocolate and then vanilla again.

13. Place the three cake pans in the oven for 25 to 30 minutes. Remove from the wax paper and cool.

14. Prepare frosting. With an electric mixer, beat the margarine and cream cheese together on medium speed until smooth.

15. Add vanilla extract and powdered sugar, slowly, and beat well.

16. To assemble the cake, place one of the identical cakes on a cake plate. Spread with 1/2 cup frosting. Place the nonidentical cake on top of the first layer and spread 1/2 cup frosting. Top with the final cake layer, and frost the entire cake.