CHOCOLATE CAKE LIKE BILL KNAPP'S (Gloria Pitzer)

1 box (18 oz.) devil's food cake mix
1 1/2 c. warm water
2 eggs

Beat all ingredients together with a mixer on medium-high til smooth. Pour into a greased and floured (9x12x2 inch) baking pan. Bake 325° for 35 minutes or til tester in center of cake comes out clean. Let cool on wire rack. While the cake is in the oven prepare the topping.

TOPPING:

In the top of a double boiler, over simmering water, combine 1 stick butter or margarine, 1 bag (12 oz.) semi-sweet chocolate chips, 1 can (14 oz.) Eagle brand sweetened condensed milk and 14 oz. light Karo syrup. Cook over the simmering water, stirring only occasionally, til smooth (about 20 minutes). Remove from hot water and beat with an electric mixer til smooth.
Cut cake into 8 squares and top with a generous spoon of topping while it's still warm. 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.
(makes 1 quart of topping)

March, 2001, Menu Minder