Bill Knapp's Chocolate Cake Recipe

• 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

1. Beat together cake mix, hot water and Large eggs with electric mixer on medium-high speed till smooth.
2. Pour into a greased and floured 9x13-inch baking pan.
3. Bake at 325 degrees for 30-35 min or possibly till tester in center of cake comes out clean.
4. Let cold on wire rack.
5. 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.
6. Cook over the simmering water, stirring occasionally, till smooth (20-30 min).
7. Remove from heat and beat with an electric mixer till smooth.
8. Cut cake into squares and top with a generous spoonful of hot topping.
9. Top each square with a scoop of vanilla ice cream just before serving.
10. Store topping in refrigerator, tightly capped, for up to a few months; freezes well.
11. Reheat in microwave a serving at a time.

cake mix, water, eggs, butter, chocolate chips, milk, corn syrup

Taken from cookeatshare.com/recipes/bill-knapp-s-chocolate-cake-84512 (may not work)