Preheat oven to 375 °F. Coat 2 (8") round cake pans with nonstick spray. For cake, in bowl mix flour, cocoa powder, baking powder and salt. In another bowl with mixer at medium speed beat vegetable oil spread and granulated sugar until blended. Stir in egg whites and vanilla. Alternately stir in flour mixture and buttermilk until smooth, beginning and ending with flour mixture. Divide batter evenly between pans. Bake 35 minutes or until toothpick inserted in centers comes out covered with crumbs. Cool completely in pans on rack. For icing, in bowl combine confectioners' sugar, marmalade, vegetable oil spread, milk, lemon juice and orange extract. With mixer at medium speed beat until smooth. Carefully unmold cakes. Place 1 layer, top side up, on serving platter. Spread top only with half of the icing. Cover with second layer, top side up. Spread top only with remaining icing.
Makes 16 servings. Per serving: 243 calories; 4 g protein; 5 g fat; 1 mg cholesterol; 49 g carbohydrates, 162 mg sodium.
Your time in the kitchen: 30 minutes; ready to serve in 2 hours, 5 minutes.
Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.