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1
For 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.
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2
Prepare the dark chocolate cake according to package directions, using 1/4 cup canola oil and 3 eggs, and substituting the chocolate milk for the liquid.
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3
Bake in 2 of the prepared pans.
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4
Cool and remove the cakes from the pans.
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5
Prepare the milk chocolate cake according to package directions, using the remaining 1/4 cup canola oil and 3 eggs, and substituting the cream soda for the liquid.
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6
Bake in the remaining 2 pans.
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7
Cool and remove the cakes from the pans.
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8
While the cakes are baking, make the frostings.
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9
For the milk chocolate frosting: Using an electric hand mixer, beat together the softened butter, softened cream cheese, confectioners' sugar, cocoa powder and chocolate milk.
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10
For the dark chocolate frosting: Using an electric hand mixer, beat together the softened butter, confectioners' sugar, cocoa powder and chocolate fudge sundae topping.
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11
For the chocolate glaze: Place the chocolate chips in a medium microwave-safe bowl and set aside.
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12
In a small saucepan, combine the cream and corn syrup.
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13
Cook over medium heat just until boiling.
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14
Pour over chocolate chips and stir until completely smooth.
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15
If not completely smooth, microwave on medium setting (50 percent power) for 2 minutes.
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16
Cool about 5 minutes or until the mixture thickens.
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17
Cut each cake in half horizontally, to make 8 even layers.
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18
Place a dark cake layer onto a serving platter and frost the top only with some dark chocolate frosting.
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19
Place a milk chocolate cake layer on top and frost the top only with the milk chocolate frosting.
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20
Continue until you have 8 layers.
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21
Don't frost the top layer.
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22
Carefully pour the glaze over the cake, coating the top and letting it drip down the sides.
