Milk Chocolate Fudge Layer Cake

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 24
• 1 cup chipits milk chocolate chips
• 1 cup crisco all vegetable shortening
• 1 (375 ml) can carnation evaporated milk (regular, 2%, or fat-free)
• 1/2 cup vinegar
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar
• 4 eggs
• 2 teaspoons vanilla
• 2 1/2 cups cake-and-pastry flour
• 1/2 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 cup chipits semi-sweet chocolate chips
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 6 cups icing sugar
• 1 teaspoon vanilla
• 2 cups chipits milk chocolate chips, melted and slightly cooled

Recipe

• 1 preheat oven to 350°f grease two 9-inch cake pans.
• 2 cake: melt chocolate and shortening together. cool.
• 3 in a separate bowl, combine evaporated milk and vinegar reserve.
• 4 in a medium bowl, beat sugars, eggs and vanilla until mixture is thick, about 3-5 minutes,. fold in chocolate mixture. beat until combined.
• 5 mix next 4 ingredients together. add half of dry mixture to wet ingredients. add milk mixture and then remaining dry mixture. fold in chocolate chips. divide batter between the two prepared cake pans.
• 6 bake in preheated oven 45-50 minutes or until a toothpick inserted in center of cakes comes out clean.
• 7 frosting: beat cream cheese and butter until light and well combined. add icing sugar 1 cup at a time, beating well after each addition. beat in vanilla and chocolate. thin out with 1-2 tbsp, of milk if necessary.
• 8 assembly: slice each cake in half horizontaly to create 4 layers. spread first layer with about 1 cup frosting, continue with each layer, icing top and sides of cake, refrigerate until ready to eat.