Hershey's cocoa Chocolate cake

1. 2 boxes of Duncan Hines Butter Recipe Cake Mix
2. You can seperate and bake 4 thin layers, or make 2
layers and once cake cools cut each layer in 1/2 with a
good bread knife. Whichever is easier for you.
3. Cool cakes on rack!
4. Start your icing.
5. Place 1 stick of blue bonnet butter in med sauce
pan and melt.
6. Add 3 cups of sugar.
7. Add 2/3 cup of Hershey's Baking Cocoa, and I usually add
about an x-tra 1/3 of cocoa.
8. mix together as well as you can dry w/ eye on, and then
add 1 can carnation milk.Using wire whisk to mix well.
9. Add about 1 tbsp vanilla flavoring and 1/4 cup butter
10.Cook on med/high and it will start boiling. Keep on
using wire whisk until all lumps are gone. Let it cook
for about 8-10 min and then check it with a clear glass
of water w/ice in it and drop a little bit of the fudge
icing in the water and keep cooking until it forms a
ball that stays together. Not a hard ball, but just so
that it isn't falling apart. Once that happens get out
about a cup of the icing and put in a seperate bowl and
add 1/2 tsp vanilla flavoring, and 1 heaping tsp
butter. Mix well and set off to the side.
11.For the rest of the icing turn down heat, or remove
from eye, and add 1 tbsp vanilla flavoring and 1/4 c. of
butter.
12.Place 1st layer of cake on cake plate and using a spoon
use icing from bowl and poke holes w/spoon into cake
layer, so that the chocolate will really seep into the
cake. Do the same to the next 2 layers, but not the top
layer. It will cause your cake to crack. Use rest of
icing in sause pan to ice the rest of the cake! Yummy!

Thanks, Traci S