Line two oiled 9-inch round cake pans with parchment paper. Sift the dry ingredients into a large bowl. Whisk to mix. Mix the wet ingredients with a wire whisk until foamy. Pour liquid ingredients in to dry ingredients and mix gently but thoroughly until batter is smooth. This is a VERY THIN batter. Pour batter into pans, dividing evenly. Bake on center rack of preheated oven 25-30 minutes or until center of cake springs back when lightly touched. Cool cake layers in pans for 10 inutes, then turn layers out of pans onto cooling racks. Wrap the layers tightly in plastic wrap and refrigerate before assembling the cake. Per serving: 227 Calories; 8g Fat (30% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 360mg Sodium Food Exchanges: 1 Starch/Bread; 1 1/2 Fat; 1 1/2 Other Carbohydrates Recipe by: Fran Costigan, For Goodness Cakes Posted to EAT-LF Digest by "Ellen C." on Oct 15, 1998,