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.
I've made this a few times now and it never fails to make people happy. It is very rich, so while 1/18 of the cake may seem small, it really is very filling. My only change is to cream the shortening and sugars together first, add the liquids, then mix the flour and dry ingredients separately with a whisk, then add gradually to the sugar mixture. Baking time is spot on.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!