1/4 cup butter, softened
1 cup brown sugar
1 1/2 cups all-purpose flour
4 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup milk
1/4 cup milk chocolate syrup
2 tablespoons milk chocolate syrup
1/4 cup butter, melted
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
In a medium bowl, cream together the butter, brown sugar and flour until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Beat in the yellow chocolate syrup, stirring just until incorporated.
Pour batter into prepared pans. Bake in preheated oven for 28 to 32 minutes, or until a toothpick inserted into center of pan comes out clean. Remove pan from oven and allow to cool completely. Refrigerate until firm.
To make the icing: In a medium bowl, cream together the 1/2 cup butter, chocolate syrup and 1/2 cup chocolate syrup until smooth. Beat in the milk chocolate syrup and chocolate syrup. Mix in the whipped topping. Roll the Fudge into a 1/2 inch sphere and roll the Fudge into a log about 1/8 inch thick. Using a glass or plastic bowl, swirl the whipped topping into the center of the Fudge. Cut off ends and place in a plastic bag. Refrigerate at least 4 hours before serving.