Do you know how much butter two cups is?

Try to look online for a copycat of Portillo's Chocolate Cake and you get a mix of different recipes - mostly just boxed mixes - which I have zero issue with, but two cans of frosting too. That was not what I was looking for. Sure the box mix for the cake is fine - but I wanted fudgey delicious frosting. I found a recipe and decided to give it a try and realized it called for 2 cups of butter... that's 4 sticks!! And two full cups of chocolate chips too? How big of a cake are we frosting here? I decided to halve the recipe which worked out great - it was the perfect amount for the two layers of cake staked with a layer for filing and outside layer of the cake. I did make the cake layers a few days earlier and froze them. I find stacking and frosting cakes works so much better when you start with a frozen cake. We had this cake on Father's Day and sure my kids wouldn't touch it, but all the adults sure did enjoy a slice.

Portillo’s Chocolate Cake Recipe
1 box Devil’s Food Cake
3 eggs
1 cup ice cold water
1 cup mayonnaise

For the frosting
2 cups unsalted butter softened
2 cups powdered sugar
1 cup cocoa powder
½ teaspoon salt
½ cup corn syrup
1 teaspoon vanilla extract
2 cups semisweet chocolate

Add Devil’s Food Cake to a large mixing bowl
With a whisk, stir in the eggs, water, and mayonnaise
Spray two round cake pans with baking spray (with flour).
Add the mixed ingredients to baking pan
Bake in an oven preheated to 350°F for 30-35 minutes.
Remove from oven and let cool.

For The Frosting
In a heatproof bowl, melt the semisweet chocolate and corn syrup, together. You can do this by placing the bowl over a pot of simmering water (double boiler) or by using a microwaveable safe bowl and doing short bursts in the microwave.(around 30 seconds and stirring) Allow it to cool slightly.
In a large bowl, using a hand mixer, or in a stand size mixer fitted with the paddle attachment, beat the softened butter until creamy. About 2 minutes.
With a rubber spatula, scrape down the sides and the bottom of the bowl. Add powdered sugar, cocoa powder, vanilla and salt. Beat until smooth. About 2 minutes
Add chocolate and corn syrup mixture together, Mix until well combined. Continue beating on medium speed until the frosting is smooth and creamy. About 1-2 minutes
If the frosting is too thick, you can adjust the consistency by adding a dash of cream.

Ensure both cake layers are completely cooled to room temperature. If needed, level the cakes by trimming the tops for an even surface.
Place one cake layer, top side up, on the serving plate or cake stand.
Spoon a generous amount of chocolate frosting onto the center of the first cake layer. Use a spatula to spread the frosting evenly to the edges, covering the top of the cake.
Place the second cake layer, top side down, over the frosting for a flat and stable surface.
Apply a thin layer of frosting over the entire cake to seal in crumbs (crumb coat). Chill the cake in the refrigerator for 15-30 minutes to set the crumb coat.
Apply a thicker layer of chocolate frosting over the crumb coat, ensuring the entire cake is evenly covered.
Use a spatula or cake scraper to smooth the frosting on the sides and top of the cake.
If desired, chill the cake in the refrigerator for a short time before serving for a firmer frosting.