READ THIS RECIPE THOROUGHLY BEFORE BEGINNING

Pre-heat to 450 degrees
Three 9-inch cake pans or one 9 x 13 inch pan.
Grease pans with butter and dust with flour.

Ingredients: Place in large measuring cup or medium-sized bowl:

2-1/2 cups freshly-ground whole wheat flour (use soft white pastries berries), fine grind
1 cup baking cocoa
2 tsp. baking SODA
½ tsp. salt (Real or Celtic Sea Salt)
Mix together and set aside.

2 cup Sucanat 
1 cup or 8 oz. butter, softened (2 sticks)
1 Tbls. vanilla extract (not flavoring)
3/4 tsp. almond extract (not flavoring)

Mix together on medium speed until light and fluffy.

2 eggs - Add one at a time to Sucanat/butter mixture.

2-1/4 cup buttermilk (or regular milk with 2-1/4 Tbls. vinegar added - let stand 5 minutes)
Flour/Cocoa mixture that was set aside
Add alternately to the Sucanat/butter mixture in the large mixer bowl.
After ingredients are mixed in, continue mixing at medium speed for 1 minute.

1/3 package Cloud Nine Chocolate Chips (or other health food store non-sugar chips)

Pour into pans and bake for 30-40 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Remove from pans to wire rack.
Cool completely.
Frost layers or single layer with Chocolate Cream Cheese Frosting recipe.
Garnish and refrigerate until ready to serve.