On any chocolate or yellow layer cake, old-fashioned fudge frosting fits the bill. This is also quite tasty on cookies and doughnuts.

Prepare Chocolate Fudge, omitting the optional walnuts or reserving them to sprinkle on top of the cake. In the final stage of beating, when the fudge begins to thicken and loses its sheen, beat in 1 tablespoon half-and-half just until blended. Use a silicone spatula to scrape down the sides and bottom of the bowl, then let the frosting stand and stiffen for 4 to 5 minutes before correcting the consistency. Adjust, if necessary, by stirring in a little more half-and-half 1 teaspoon at a time, until the perfect spreading consistency is obtained. Use immediately, or cover the surface with plastic wrap. This keeps for about 1 week at room temperature or for up to 3 weeks refrigerated; or freeze for up to 6 months. Soften and stir until smooth before using.