(See Cream Cheese Frosting Recipe below)
Preheat oven to 350 degrees F.
Line 2 round cake pans with wax paper, then grease or spray them. (a 13 X 9 inch pan works fine too, but doesn't look as awesome!) Blend the dry ingredients in a mixer. Add the next ingredients, through vanilla, beating thoroughly. Then fold in remaining ingredients. Pour batter evenly into the two pans. Place in middle rack of oven. Bake approximately 1 hour, or until the edges pull off the sides or a toothpick comes out clean when inserted into the center of the cakes. Let cake cool 10 minutes in the pans. Then flip them over onto plates or cake platter. They should fall from the pans with ease. Peel off the wax paper and let cool an hour.
Cream Cheese Frosting
12 oz reduced fat cream cheese or Neufchatel (brick form), room temperature 4 Tbsps (1/2 stick) unsalted butter, room temperature 1 1/2 cups confectionary sugar 1 tsp vanilla extract 2 Tbsps milk
Blend it all until smooth, without lumps, and it's ready to use. Frost one whole cake. Then drop the second cake onto the first and frost top and sides.
Sit down with a slice, and enjoy every bite. Remove the rest from the counter, by slicing and removing the pieces from view (freezing is ideal!)