1 cup unsweetened cocoa
1 1/2 cups chocolate soy milk
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/4 tsp. baking soda
3/4 tsp. salt
3/4 cup butter-flavored shortening
1 3/4 cups sugar
1/2 tsp. vanilla
3 eggs

Coat 2 (8-inch) cake pans. In a bowl, whisk cocoa with milk. In another bowl, combine flours, baking soda, and salt. In another bowl, with mixer on medium speed, beat shortening, sugar, 1/2 teaspoon vanilla. Beat in eggs, one at a time. Alternately beat in flour mix and cocoa mix until thick. Pour evenly into pans.

Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean.

FROSTING:

1 cup butter-flavored shortening
24 oz. bag chocolate chips, melted, cooled
1/2 cup confectioners' sugar
1/2 cup lite sour cream
1/2 tsp. vanilla

In a bowl, with mixer on medium speed, beat shortening with chocolate chips until blended. Beat in confectioners' sugar, sour cream and vanilla.

Frost cooled cakes.

Submitted by: Sherry Monfils