CAKE

2     cups  all-purpose flour
¼    cup   unsweetened cocoa
½    tsp.    kosher or sea salt
1     tsp.    baking soda
½    cup   butter, softened
2     tbsp.  coconut oil, melted
1½  cup   granulated sugar
2     large eggs
1     cup   buttermilk
1     oz.     red food coloring
1     tsp.    vanilla extract
1     tbsp.  white vinegar

1. Preheat oven to 350ᵒF.
2. Line two 8-inch round cake pans with parchment paper and spray with non-stick cooking spray.
3. Add flour, cocoa, salt and baking soda to FourSide or WildSide+ jar and secure lid. Press "Pulse" 2-4 times to incorporate the ingredients. Dump into separate bowl and set aside.
4. Add butter, oil, and sugar to jar and secure lid. Blend on a low speed for 20 seconds.
5. Add eggs, buttermilk, vanilla, red food coloring and vinegar to jar and secure lid. Select "Batters" or blend at a medium-low speed for 30 seconds.
6. Add half of the dry ingredients to jar and secure lid. Blend on a low speed for 5 seconds.
7. Add remaining dry ingredients and secure lid. Blend on a low speed for 10-15 seconds or until dry ingredients are incorporated.
8. Pour even amounts of cake batter into prepared cake pans and bake for 22-26 minutes.
9. Allow to cool completely and prepare the icing.
10. Cut off rounded top of one of the cakes and use that cake as the bottom layer.
11. Using icing, spread 1/4-1/2 cup icing on bottom layer and stack the other cake on top to make two layers. Frost entire cake.
12. Chill for at least 2 hours before serving.

CREAM CHEESE ICING

8      oz.     Neufchatel cheese, softened
½     cup     butter, softened
1      tsp.     vanilla extract
4      cups     powdered sugar

1. Add cheese and butter to FourSide or WildSide+ jar and secure lid. Blend on a low speed for 20 seconds.
2. Add vanilla and 2 cups powdered sugar to jar and secure lid. Blend on a low speed until sugar is incorporated, about 20 seconds.
3. Repeat with remaining powdered sugar. Spread icing over cake as desired or follow icing instructions in step 11 above.