For cake: Preheat oven to 350 degrees F. Grease and flour one 10x3-inch or two 8x2-inch round cake pans. Set aside.

In a large bowl, stir together cake mix and pudding mix. Stir in yogurt, eggs, oil, milk and vanilla, stirring just until combined and there are no lumps. Stir in chocolate chips. Pour prepared cake batter into prepared cake pan.

Bake for 30 minutes, and then reduce oven temperature to 325 degrees F and bake for an additional 10-15 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean.

Transfer cake in cake pan to a wire rack to cool. Once cake has cooled invert cake onto a cutting board and cool completely. Once cake is completely cooled, use a serrated bread knife to cut out a 1 ½ to 2-inch strip out the center of the cake (the larger the strip of cake cut from the center will result in a more oval “football” shape).

Remove 2-inch strip of cake and set aside to enjoy later. Transfer both cake half circles to a serving platter. Spread a thin layer of chocolate frosting on the cut sides of the cake and push together to form oval football shape. Using an offset spatula, spread a thin layer of chocolate frosting over cake to form crumb coat. Place cake in the freezer for 15 minutes to set crumb coat.

Once crumb coat is set, remove cake from freezer and pour a generous amount of chocolate frosting on the top of the cake. Using an offset spatula, slowly start spreading the frosting over the edges of the cake, turning the cake platter as need to smooth the frosting over the edges. Add additional frosting as needed to cover the cake. Once cake is covered in chocolate frosting and frosting is mostly smooth set cake aside for 10 minutes to let frosting set.

Once frosting is set, place a smooth paper towel on cake. Using your fingers or a fondant smoother gently run fondant smoother over paper towel on cake to completely smooth frosting. Gently pull back paper towel and repeat smoothing process.

Using a paper towel, wipe cake platter clean. Fit a piping bag with the grass piping tip and coupler and fill with green frosting. Pipe “grass” directly onto the serving platter around the cake. Top grass with Skittles® (in desired colors for team).

Fit a piping bag with the round piping tip and coupler and fill with white frosting. Pipe football threads onto the top of the cake.

For Chocolate Fudge Frosting: Place chocolate chips and 2 tablespoons milk in a microwave safe bowl. Microwave on high for 30 seconds; remove and stir. Place chocolate mixture back in microwave and microwave for an additional 30 seconds. Remove and stir. Repeat this process until all chocolate is melted and smooth. Set aside.

In a large bowl, using an electric mixer, cream together butter, vanilla and almond extracts, beating until smooth. Slowly add cocoa powder and beat until smooth. Add powdered sugar, one cup at a time, alternating with remaining milk and melted chocolate mixture; repeating until all the chocolate and sugar are used. Continue mixing until frosting is creamy and smooth and desired consistency is reached. Add additional milk or powdered sugar if needed to reach a thicker frosting.

For Buttercream Frosting: In a large bowl, using an electric mixer, cream together butter, and almond extract, beating until smooth. Slowly add powdered sugar, one cup at a time, alternating with milk; repeating until all the sugar is used. Continue mixing until frosting is creamy and smooth and desired consistency is reached. Add additional milk or powdered sugar if needed to reach a thicker frosting.

Remove ½ cup of white frosting and set aside to pipe football threads onto cake. To the remaining buttercream frosting, stir in a small amount of green food gel to make frosting for grass.