Chocolate Fingers

• 1 box chocolate cake or brownie mix
• 1 pound butter, room temperature (4 sticks)
• 1 cup powdered sugar, plus more for dusting
• 1/2 cup chocolate sauce or ganache
• 1 teaspoon vanilla extract

1. Prepare the cake mix according to manufacturers directions.
2. Pour the batter into a greased 9 by 12-inch cake pan and bake according to package instructions.
3. Remove the cake from the oven and refrigerate for 30 minutes.
4. With an electric mixer in a large bowl, beat the butter on medium speed for 5 minutes, then add the sugar, chocolate and vanilla extract.
5. Continue to mix for 2 to 3 minutes, stopping during the mixing to scrape down the sides of the bowl.
6. Remove the cake from the oven and apply the chocolate mixture to the top of the cake with a spatula.
7. It should be 1/2 to 3/4-inch thick.
8. Return the cake to the refrigerator and allow the topping to set.
9. Remove the cake from the pan with spatula and cut into 3 by 1-inch fingers with a sharp knife.
10. Arrange on a serving tray and dust with powdered sugar.

chocolate cake, butter, powdered sugar, chocolate sauce, vanilla

Taken from www.foodnetwork.com/recipes/robert-irvine/chocolate-fingers-recipe.html (may not work)