Deadly Chocolate Cake

I was at a friend's house the other day. She really needed some chocolate (not that I couldn't do with some myself), so we looked in her pantry. All we found was the cake mix, canned frosting and Hershey's cocoa. We finally scrounged-up some powdered sugar in there, too. The cake recipe is a variation of a recipe from the The Sweet Potato Queens' Big-A-- Cookbook. I got the frosting recipe right off of the HERSHEY'S COCOA canister.

Warning: This cake is extremely chocolatey and you might want to serve it with whipped or ice cream to cut the flavor. Or not...

1 devil's food cake mix
4 eggs
3/4 cup oil
1 cup milk
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1 can whipped vanilla frosting
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1/2 cup butter or margarine
2/3 cup HERSHEY'S Cocoa
1 teaspoon salt
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Preheat the oven to 350 degrees or 325 degrees for a glass or dark metal pan. Grease a 9 x 13 pan.

Mix the first set of ingredients with a hand mixer for about 30 seconds on low. Increase the speed to medium and mix for 2 minutes. Hand stir in canned frosting. Bake for 45 minutes to an hour.

Before cake is done, melt the butter in a medium saucepan. Stir in cocoa and salt. Add powdered sugar alternately with milk. With hand mixer, mix until spreading consistency is reached. Stir in vanilla.

Spread frosting on warm cake.

Serve cool (if possible).

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