Famous Fudge Travel

Ingredients

Chocolate Cake

• 2 (18.25 ounce) boxes Pillsbury cake mix* — 1 dark, 1 German chocolate, mixed together
• 2 1/2 cups water
• 8 small eggs, well beaten
• 2 teaspoons vanilla extract
• 1 cup Crisco oil
• 1 stick (1/2 cup butter

Fudge Frosting

• 4 cups confectioners' sugar
• 2 tablespoons cocoa powder
• 1 cup milk
• 1 can evaporated milk
• 1/2 cup white Karo syrup
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1 tablespoon vanilla extract
• 1/2 stick butter
• 1 cup nuts (optional)

Instructions

Cake

1. Mix all ingredients, then put into four square 9-inch pans (or round pans for layer cake).
2. Bake on middle rack for 30 minutes at 350 degrees F, until not quite done to touch. Don't over-bake.
3. Let cool.

Fudge Frosting

1. Mix confectioners' sugar and cocoa powder.
2. Add milks, white syrup, salt and melted butter. Boil at medium heat until it becomes a soft ball in water, or until candy thermometer reads 230 degrees F.
3. Let cool.
4. Beat until it loses gloss.
5. Add half stick of butter, vanilla extract and nuts. Add milk for better spreading consistency, if necessary.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Source: Iowa Farmer Today