Chocolate Sour Cream Torte

• 1/4 cup shortening
• 1-1/4 cups sugar
• 2 large eggs
• 2 ounces bittersweet chocolate, melted and cooled
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup reduced-fat sour cream
• 1 cup fat-free milk
• 1/4 cup plain yogurt
• 1 cup reduced-fat sour cream
• 2/3 cup sugar
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

1. In a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla.
2. Combine the flour, cocoa, baking powder, baking soda and salt. Combine the sour cream, milk and yogurt; add to the shortening mixture alternately with dry ingredients, beating well after each addition.
3. Line two 9-in. round baking pans with waxed paper; coat pans with cooking spray and sprinkle with flour. Add the batter.
4. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. For frosting, in a large bowl, combine sour cream and sugar. Fold in whipped topping. Place bottom layer on a serving plate; top with a third of the frosting. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

shortening, sugar, eggs, bittersweet chocolate, vanilla, flour, baking cocoa, baking powder, baking soda, salt, sour cream, milk, plain yogurt, sour cream, sugar, frozen reducedfat whipped topping

Taken from www.tasteofhome.com/recipes/chocolate-sour-cream-torte/ (may not work)