A delightful layered cake with a creamy filling and rich chocolate icing.
Prepare the chocolate cake mix according to the package instructions and bake in two round pans.
Ensure the cake is fully baked by inserting a toothpick into the center; it should come out clean.
Let the cakes cool completely on a wire rack.
Cooling the cakes completely prevents the filling from melting during assembly.
Slice each cake horizontally to create four thin layers.
Use a serrated knife for a clean and even cut.
In a mixing bowl, beat the butter until creamy.
Softened butter is easier to beat and results in a smoother filling.
Gradually add powdered sugar, milk, and vanilla extract to the butter, beating until smooth and fluffy.
Add the powdered sugar in batches to avoid a mess.
Place one cake layer on a cake stand and spread a portion of the filling evenly on top.
Spread the filling evenly to ensure a balanced flavor in each bite.
Repeat the layering process with the remaining cake layers and filling.
Press each layer gently to secure it in place.
Cover the entire cake with chocolate frosting, smoothing it out with a spatula.
Use a warm spatula for a smoother finish.
Chill the cake in the refrigerator for at least 30 minutes before serving.
Chilling helps the layers set and makes slicing easier.
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