Not too long ago I made a cake for my employer and her husband -- their birthdays had come up, were a few days apart, and therefore were the perfect excuse to play around in the kitchen and make a lucious cake! Mum and I colaberated on a culinary concoction, a ''black and white (chocolate and yellow) checkered'' cake. (We made two batches of cake batter, the chocolate and yellow obviously, and baked both in identical pans before slicing the two in half, placing one half of the chocolate as half of the base and half of the yellow as the other; vice versa on top.)
I decided to use vanilla icing for the top and sides, so what would make more sense than a chocolate filling in between the layers! Doesn't it figure... we didn't have any pre-made chocolate icing nor did we have time to make homemade so I grabbed a container of chocolate Cool Whip from the fridge and slathered it on. As most of you are probably thinking right now, big mistake! The layers slipped and slid before I finally removed about 85-90% of the filling and just left the middle mostly barren.
The cake looked alright on the outside after it was complete and we were told that it tasted just grand but I still can't get over the sloppy job I did with the filling... So, on to the questions!
If you add a filling to your cake(s), what's your favourite? What's the most simple one that you've worked with thus far? What's the biggest misadventure you've had while, or after, filling your cake? 
Be sure to use an icing dam on the edge of the cake to prevent the filling
from bulging out.
the easiest filling is a good quality fruit jam or spread, plain or mixed with your buttercream
The biggest problem people have is over filling, resulting in the bulge around the middle.
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