I've made Pixistix' hot milk cake. Is that the one you mean? Anyway, I didn't frost it but if your frosting is gritty, it needs to be beaten more so the sugar dissolves (which is what makes it gritty.) Just watch the cake & test it with a toothpick. The one I made wasn't dry at all so maybe you baked it a bit too long.

My thought is she could have used extra large eggs or if not did she misread 2/3 of mixture in pan for crust thinking it was 2/3 c oil along with eggs & cake mix. The choc chips she used may be some that have changed, I read somewhere that the chip companies want to add more "fillers" to choc chips. Great, then I will have to chase around to find block choc. 1 major brand already makes lousy fudge, I threw some out 2 yrs ago. Does anyone want coconut oil, poly-whatever, thickening agents etc, instead of good choc. flavor???? Anyway the oils or whatever is in the chips may be melting out or the margarine, was it tub type or stick/cube type?? Tub type doesn't take to heat too well(grilled cheese sandwich will burn not brown)It could have made it gummy.

Is your oven temperature uneven (hot spots?)or not the right temp? Test the cake with a tester or toothpick near the center 5-10 minutes earlier than a recipe calls for. It should come out clean without crumbs sticking to it. You can use a regular chocolate frosting with this if you prefer as I do: DARK CHOCOLATE CAKE W/WHITE BUTTERCREAM FROSTING 2 cups flour 1/4 tsp salt 1/4 tsp freshly grated nutmeg 1 1/2 tsp baking soda 4 squares (4 oz) unsweetened chocolate 1/2 lb unsalted butter, softened 1 3/4 cups sugar 4 eggs 1 1/3 cups buttermilk 1 tsp vanilla Preheat oven to 325° with the shelf positioned in the lower 1/3 of the oven. Line two 9" lightly greased & floured cake pans w/circles of parchment. (You can dust the pans w/cocoa instead if you like.) Whisk together the flour, salt, nutmeg & baking soda & set aside. Melt the choclate in the top of a double boiler over hot, not boiling water. Remove the chocolate from the heat & stir until smooth. Let cool. Cream the butter & sugar until light & fluffy, stopping the mixer to scrape the bowl & beaters several times. Add the eggs 1 at a time, beating after each addition. Add the flour mixture & buttermilk alternated to the batter, beginning & ending w/the flour mixture & mixing well after each addition. Stir in the vanilla & cooled chocolate, blending just until the color is even. Pour the batter into the prepared pans. Smooth the batter level, then spread it slightly from the center toward the edges of the pan so that the cake will rise evenly. Bake 35-45 minutes or until the top is lightly springy to the touch & a tester inserted in the center comes out clean. Remove the layers from the pan & cool completely on wire racks. Prepare the frosting. Center 1 of the cake layers on a serving plate & cover w/frosting. Place the 2nd later on top & frost the top & sides of the cake w/the remaining frosting. (Put the top of the layers upside down on the platter so the bottom is on top in case the cake "domes" a bit. You'll have a nice flat surface that way.)~~ WHITE CHOCOLATE BUTTERCREAM 6 TBL heavy cream 4 oz white chocolate, chopped fine 1/4 cup creme de cacao 1/2 lb unsalted butter, softened 1 lb confectioners' sugar (4 cups) Cream the cream to a boil in a small saucepan. Pour the hot cream over the chopped white chocolate & stir until completely smooth. Stir creme de cacao into the white chocolate into the white chocolate mixture. Col, stirring occasionally. Cream the butter in a large bowl. Add the confectioners' sugar & beat 5 minutes until light & fluffy. Add the white chocolate mixture to the butter mixture gradually, beating at low speed until the desired ocnsistency is reached. Decorate with dark chocolate shavings.~~Save the Brandywine Valley

Well I made it to-day. I did drain the syrup and added some more sugar to it. I didn't see all the replies here as I haven't been on the site much the last few days. I'm sure it would have been just fine without more sugar as it is very sweet. I used 2 cans but they were only 14 oz. each so still must have been a bit short. I probably didn't press the cake mix down firmly enough. I just patted it down. I was afraid that the juice was going to come up through but likely it was supposed to. It looked beautiful when it came from the oven but when I tried to take some out of the pan it was quite syrupy. Is it supposed to be? But boy, is it ever good. I can just imagine how it would taste with ice cream. I'm trying to count calories so just had a little piece. My son had some and he was really impressed with it as well. Thanks so much everyone. I am interested in knowing for the next time though, if I should have pressed the cake mix down more firmly. I'm quite sure there will be a next time