Step 1

Preheat the oven to 350 degrees F. and lightly coat two 8x8" or 9x9" round cake pans with non-stick baking spray and set aside.

Step 2

In a large bowl, whisk together the 2/3 C. Black Cocoa Powder, 2 C. Flour, 1 C. Sugar Substitute, 1/2 C. Sugar, 1/2 Tsp. Salt, and 1 Tsp. Baking Soda.

Step 3

In another large bowl, or the base of stand mixer fitted with the whisk attachment, beat together the 1 1/2 C. Oil, 1 C. Fat Free Milk, 1 Tbsp. White Vinegar, 2 Whole Large Eggs, and 2 Tsp. Vanilla Extract.

Step 4

Add the dry mixture into the wet and stir until just combined.

Step 5

Divide the batter evenly among the prepared cake pans and place it into the oven to bake for 35-40 minutes or until an inserted toothpick comes out clean.

Step 6

Once done, remove from the oven and allow to cool for 20 minutes before turning out onto a wire rack to continue to cool completely.

Step 7

While the cake is cooling, beat together the 1/2 C. Butter and 1/2 C. Shortening until smooth and creamy.

Step 8

Add in the 1 C. Powdered Sugar, 3/4 C. Black Cocoa Powder, and 1 Tsp. Vanilla Extract. If the frosting needs to be thicker, add in more powdered sugar until you reach the desired consistency.

Step 9

When the cake is cooled, frost and layer accordingly.

Step 10

Enjoy right away or store in a cool dry place for 3-5 days.