Prepare the Chocolate-Cream Cheese Frosting; cover and chill.
Preheat oven to 350°.
Coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set pans aside.
Combine flour and remaining ingredients in a large bowl; beat at low speed of a mixer 30 seconds or until ingredients are moist. Beat mixture at medium speed 2 minutes or until well-blended.
Pour batter into prepared pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Loosen layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.
Place 1 cake layer on a plate, and spread with 1/2 cup Chocolate-Cream Cheese Frosting. Top with remaining cake layer; spread remaining frosting on sides and top of cake. Cover and chill at least 1 hour.