Super Moist Chocolate Fudge

I don't usually have luck wih cakes. I once baked a choc cake for my own birthday when I was in secondary school. It turned out to be a flat choc pan instead! I still have much to practise if I wana bake a successful cake for others.

So I've to start by baking with pre-mix that can be purchased at all supermarts. And nothing will go wrong with Betty Crocker!

I chose this Chocolate Fudge cake because I knew the gals at my office will love it.

The mixture after addition of eggs and maybe butter &/or water?

Layer 1

Layer 2

Guard dog always my companion while I'm baking away. I think reason's most likely is for food.

The skin (top layer ) seemed to be able to peel away from the cake.

Looked kinda cute though?

For the choc frosting, I decided to choose this particular recipe, Old Fashioned Choc Cake with Cocoa Frsting, that I probably copied from a book I borrowed from the library.

Yes, it looked kinda wet, and probably only meant for slapping between the layers only.

Verdict: Very moist and delish!

Cocoa frosting

1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
5 cups powdered sugar
8 tablespoons (about) whole milk
1 1/4 teaspoons vanilla extract
3/4 cup plus 3 tablespoons unsweetened cocoa powder

1. Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
2. Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over.
Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over.
Top with remaining cake layer, chocolate-chips side down.
Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)