• Preheat oven to 350 or 325 depending on pan and boxed mix recommendations. Cut a circle of parchment to fit the bottom of 2 round 8” cake pans, Then spray with oil.

Make the cake mix

• In a small microwave safe bowl, heat the butter until just melted. Set aside and allow to cool slightly while preparing other ingredients.
• In a medium mixing bowl, add the boxed cake mix, yogurt, flour, milk and melted butter. Mix well until all ingredients are incorporated. The batter will be THICK.
• Evenly divide batter into two 8” cake pans. Spread the batter with a spatula into an even layer since it is thick. Don’t worry it will bake up just fine.
• Bake for 18-20 minutes or until baked through/toothpick comes out clean. Cool in pan for a few mins then turn onto a wire rack to cool completely. Remove the parchment paper circles at this point too.

Vanilla Ermine Frosting

• In a small pot, (with the heat turned off still) combine flour and sugar and whisk until smooth. Place on stove and heat to medium-low, slowly mix in the milk a quarter cup at a time. Keep whisking over several minutes until it forms a pudding like consistency. Remove from heat and allow to cool to room temperature. Next in a medium mixing bowl, add softened butter and beat until light and airy. Add the cooled milk-flour mixture and beat well again for several minutes until smooth and fluffy. Lastly add the vanilla and stir in until incorporated.

Assemble the Cake

• Once the cake has cooled, place one layer of the cake on a cake stand or whatever you choose to serve your cake on.
• Next add the entirety of the ermine frosting, topping it in the middle of the cake and spreading out into an even layer just to the edges. It helps to use a spatula or offset spatula to spread.
• Then, place top layer of cake on gently, pressing down slightly to make sure it is level. Use an offset spatula to scrape the filling around the gaps so it is uniform.

Prepare the Chocolate Glaze

• In a small microwave safe dish, add chocolate chips, butter and corn syrup. Microwave for 30 seconds and stir, add more time if not melted completely. Once melted, add in 1 teaspoon of avocado oil to make it extra smooth.
• Pour the glaze over the cake, beginning in the center and smoothing out with an offset spatula. It will cover the entirety of the cake, starting from center and working outwards and down the sides. You will probably have to wipe the bottom of the cake stand if you want clean lines, if you don’t care then leave the extra glaze there! This glaze will harden in the fridge and when at room temperature soften but not melt.
• I recommend refrigerating the cake for 20 minutes or longer so it is easier to cut, but it is not necessary!
• Keep leftover cake in fridge up to 3 days.