Bill Knapp'S Chocolate Cake - cooking recipe

Ingredients

1 (18 ounce) box devil's food cake mix
1 1/2 cups water
2 eggs
Topping
1/2 cup butter or 1/2 cup margarine
12 ounces semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
14 ounces light corn syrup

Preparation

Beat together cake mix, warm water and eggs with electric mixer on medium-high speed until smooth.
Pour into a greased and floured 9x13-inch baking pan.
Bake at 325 degrees for 30-35 minutes or until tester in center of cake comes out clean.
Let cool on wire rack.
While cake is baking, prepare topping: In top of double boiler, over simmering water, combile butter, chocolate chips, sweetened condensed milk and corn syrup.
Cook over the simmering water, stirring occasionally, until smooth (20-30 minutes).
Remove from heat and beat with an electric mixer until smooth.
Cut cake into squares and top with a generous spoonful of warm topping.
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.