Both are chocolate flavored and get spread on baked goods, so it's easy to confuse fudge frosting and chocolate buttercream as the same thing, but they aren't.

Preheat oven to 350 degrees. Lightly grease and flour 2 (10-inch) round cake pans. In a medium bowl, whisk together baking soda, salt and flour, and reserve. In a double boiler set over gently ...

Chocolate Fudge Frosting. 1/2 cup refined coconut oil. 1/2 cup natural peanut butter or another nut / seed butter. 1/2 cup + 2 tablespoons cocoa powder. 1 teaspoon vanilla extract.

¼ teaspoon salt. 4 cups confectioners' sugar, sifted. 1 teaspoon vanilla extract. Prepare the Devil's Food cake mix according to package directions in a 9-by-13-inch baking pan.

But the Tunnel of Fudge, which won Mrs. C.J. Helfrich of Houston second prize in the Pillsbury Bake-Off in 1966, seems to have introduced the concept of a soft-centered chocolate cake to the world.

Scoop more of the cake batter on top of the frosting, smoothing it down gently to ensure the frosting is fully enclosed. Place the ramekins (or muffin tin) in a 450° oven and bake for 15 minutes.