Bill Knapp's Chocolate Cake with Chocolate Topping (using cake mix)
Source: Janet Geissler; Lansing State Journal, Copyright 2004

1 (18-ounce) box devil's food cake mix
1 1/2 cups warm water
2 eggs

Topping:
1/2 cup butter or margarine
12 ounces semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
14 ounces light corn syrup

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, combine 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; freezes well. Reheat in microwave a serving at a time.