4 Can Chocolate Cake - cooking recipe

Ingredients

1 can Hershey's chocolate syrup
1 can Eagle Brand milk
1 can sugar
1 can Wesson oil or Crisco oil
1 can all-purpose flour
4 eggs
1 tsp. vanilla

Preparation

Mix well all ingredients except flour.
Fold in the flour. Use the Hershey's chocolate syrup can to do all the measuring. Bake at 350\u00b0 for 30 minutes in a 9 x 13-inch sheet pan.
Put 1 can chocolate filling over cake while warm enough to melt slightly. Add chopped pecans, if desired.