1 pk Dark Chococlate cake mix
5 tb Flour
1 c Sugar
1/2 c Shortening
1/2 c Softend butter
1 ts Vanilla; (Add a touch of
-Creme De Menthe extract!!!)
4 Squares unsweetened
-chocolate; melted
1/2 c Evaporated milk
6 tb Margarine
2 3/4 c Powdered sugar
1 1/4 c Milk
Bake cake by the package directions in a large cookie sheet with sides for
20 minutes. Cool completely. Mix 1 1/4c milk with 5T flour in saucepan.
Cook until thick and set aside to cool. Mix granulated sugar with
shortening, vanilla and margarine. Beat in flour and milk, beating until
smooth. Spread over the cake and chill in the refrigerator. Melt the
chocolate. Heat the evaporated milk and margarine to the boiling point and
when margarine is melted, add it to the chocolate. Beat in powdered sugar
and pour over the chilled cake.
Note: for Easter one year, I made this with lemon cake mix; a very, very
lightly tinted filling colored with food coloring; and the frosting was
made with white chocolate. On a plate, I assembled Easter basket “grass’
around the base of the cake; scattered jelly beans about; and topped the
cake with a small sprinkling of candy “jimmies” (or “ants”..whatever you
may want to call them!!)
Yields
1 Servings