Velvet Cream Cake

• 1 box milk chocolate cake mix
• 1 box dark chocolate dry frosting mix
• 1 1/2 c. whipping cream
• 1 tsp. vanilla
• 2 or 3 Tbsp. hot water
• 1 Tbsp. light corn syrup

1. Reserve 1 cup dry frosting mix.
2. Add 2 cups frosting mix to 1 1/2 cups whipping cream and 1 teaspoon vanilla.
3. Stir and refrigerate.
4. Mix and bake cake according to directions, making 2 layers.
5. Split cooled cake layers to make 4 layers.
6. Whip frosting and cream mixture until thick.
7. Fill cake layers, using 1/3 of cream mixture on each layer.
8. Blend remaining dry frosting mixture with 2 or 3 tablespoons hot water and 1 tablespoon corn syrup. Pour over top of cake and let drizzle down sides.
9. Place cake in freezer an hour or so to set cream filling, then refrigerate cake until last delicious slice is eaten.

milk chocolate cake mix, chocolate dry frosting, whipping cream, vanilla, water, light corn syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778120 (may not work)