Recipe: Chocolate Fudge Cake (topped with pudding, Cool Whip, and chopped Skor and Symphony candy)

CHOCOLATE FUDGE CAKE

FOR THE CAKE:
3 squares (1 oz each) unsweetened chocolate
2 1/4 cups packed brown sugar
1 cup sour cream
1/2 cup shortening
1 1/2 tsp. vanilla
3 eggs
2 1/4 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup boiling water
FOR THE TOPPING:
2 small pkgs. vanilla pudding
milk for pudding mix
1 small container Cool Whip, thawed
1 Skor candy bar, chopped
1 Symphony candy bar, chopped

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.

Melt chocolate and cool somewhat.

Beat brown sugar, sour cream, shortening, vanilla, chocolate and eggs on low speed until blended. Beat for 5 minutes on High speed.

Beat in flour, soda, and salt on low speed then beat in boiling water on low speed. Put in greased and floured 13x9-inch pan.

Bake 40 to 50 minutes. Cake is done when toothpick comes out clean. Cool cake.

TO PREPARE THE TOPPING:
Mix vanilla pudding according to package directions, spread over top of cake and refrigerate until chilled.

Then spread top with Cool Whip (or whipped cream). Garnish with chopped Skor and Symphony candy bars. Serve cold and refrigerate leftovers.