By daily 
Midnight Fudge Cake 
Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Fudge Frosting:
1/2 cup unsalted butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Instructions:
Make the Cake:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine Dry Ingredients:
In a large mixing bowl, stir together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients:
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes, until well combined.
Add Boiling Water:
Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
Bake:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Fudge Frosting:
Melt the Butter:
In a medium saucepan, melt the butter over medium heat.
Add Cocoa:
Stir in the cocoa powder until smooth.
Mix in Sugar and Milk:
Alternately add the powdered sugar and milk, beating to a spreading consistency. If needed, add a little more milk to reach the desired consistency.
Add Vanilla:
Stir in the vanilla extract.
Assemble the Cake:
Frost the First Layer:
Place one cake layer on a serving plate and spread a layer of fudge frosting over the top.
Add the Second Layer:
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Serve:
Enjoy this rich and decadent midnight fudge cake with a glass of cold milk or a hot cup of coffee!