BILL KNAPPS CHOCOLATE CAKE RECIPES

Steps:

• 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.

Steps:

• Beat cake mix, water and eggs with electric mixer for 1 minute at low speed. Scrape bowl. Continue to beat for 3 more minutes or more on high until smooth. Pour into prepared cake pans, bake according to pkg directions until toothpick tests clean in center or at 325 degrees for 20-25 minutes.
• While cake is baking, prepare topping. In top of double boiler, over simmering water, combine butter, chocolate chips, sweetened condensed milk and corn syrup. Cook over simmering water stirring occasionally until smooth, about 20 to 30 minutes. Remove from heat. Beat with electric mixer until smooth.
• Frost cake layers.
• Variations to this cake: milk chocolate chips instead of semisweet chocolate chips. Bake cake in 9 X 13 in. pan for 30-35 minutes, cut into squares and pour on topping. Can heat topping in microwave a serving at a time. Stores in refrigerator for a few months if kept tightly closed.