1For the cakes: Preheat the oven to 350 degrees F. Grease four 12- by 8- by 1-inch baking pans with cooking spray and line with parchment paper.
2Prepare the milk chocolate cake according to package directions, using canola oil and eggs, and substituting the cream soda for the water. Bake in 2 pans. Cool and remove the cakes from the pans.
3Prepare the dark chocolate cake according to package directions, using canola oil, eggs, and substituting the chocolate milk for the water. Bake in 2 pans. Cool and remove the cakes from the pans.
4For the milk chocolate frosting: Using an electric hand mixer, beat together the softened butter, softened cream cheese, confectioners' sugar, cocoa powder and chocolate milk.
5For the dark chocolate frosting: Using an electric hand mixer, beat together the softened butter, confectioners' sugar, cocoa powder and chocolate fudge sundae topping.
67.For the chocolate glaze: Place the chocolate chips in a medium microwave-safe bowl and set aside. In a small saucepan, combine the cream and corn syrup. Cook over medium heat just until boiling. Pour over chocolate chips and stir until completely smooth. If not completely smooth, microwave on medium setting (50 percent power) for 2 minutes. Cool about 5 minutes or until the mixture thickens.
7Cut each cake in half horizontally, to make 8 even layers. Place a dark cake layer onto a serving platter and frost the top only with some dark chocolate frosting. Place a milk chocolate cake layer on top and frost the top only with the milk chocolate frosting. Continue until you have 8 layers. Don't frost the top layer. Carefully pour the glaze over the cake, coating the top and letting it drip down the sides.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...