Bill Knapp's Chocolate Cake Recipe
Servings: 1
Ingredients
- 1 x 18-oz box devil's food cake mix
- 1 1/2 c. hot water
- 2 x Large eggs
- 1/2 c. butter or possibly margarine
- 12 ounce semisweet chocolate chips
- 1 x 14-oz can sweetened condensed lowfat milk
- 14 ounce light corn syrup
Directions
- Beat together cake mix, hot water and Large eggs with electric mixer on medium-high speed till smooth. Pour into a greased and floured 9x13-inch baking pan. Bake at 325 degrees for 30-35 min or possibly till tester in center of cake comes out clean. Let cold on wire rack.
- While cake is baking, prepare topping: In top of double boiler, over simmering water, combine butter, chocolate chips, sweetened condensed lowfat milk and corn syrup. Cook over the simmering water, stirring occasionally, till smooth (20-30 min). Remove from heat and beat with an electric mixer till smooth.
- Cut cake into squares and top with a generous spoonful of hot topping. Top each square with a scoop of vanilla ice cream just before serving.
- Store topping in refrigerator, tightly capped, for up to a few months; freezes well. Reheat in microwave a serving at a time.
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