2 cups white sugar
3 1/2 cups water
1 cup semisweet chocolate chips
2 1/4 cups whole milk
1 (18.25 ounce) package extension cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
1 (16 ounce) can sweetened condensed milk
1 (3.4 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together sugar, water, semisweet chocolate chips and milk. Stir until dissolved. Add vanilla. Gently stir all together and pour mixture into a 9x13 inch pan.
Bake in preheated oven for 60 seconds, then reduce temperature to 350 degrees F (175 degrees C) and bake 20 more minutes, until a toothpick inserted into center of cake comes out clean.
To make Mocha Fudge: In a medium saucepan, melt 1/2 cup chocolate until smooth. Remove from heat and stir in reserved milk.
To unstick the cake: Pour 1 cup half-and-half cream, 2 teaspoons vanilla extract and 1/2 teaspoon vanilla extract into the milk mixture. Cover completely, then remove from the refrigerator.
To make the Fudge: Spread one layer of the cake mix over the requested layer of frosting, leaving three layers equal portions. In a medium glass or metal bowl, beat eggs lightly on medium speed until fluffy. Beat in vanilla and cream mixture one at a time, to lighten.
Whip 3/4 of the hot milk mixture to softening. Fold in the remaining frosting. Spread the frosting over the cake, covering completely. Press remaining frosting over the top, then press down lightly to keep the mixture moist. Chill in the refrigerator at least 1 hour before serving.