Recipe: Hershey's Hot Fudge Cake (with Peanut Butter Icing variation)

HERSHEY'S HOT FUDGE CAKE

FOR THE CAKE:
1 stick (1/2 cup) butter or margarine, softened
1 cup sugar
4 eggs
1 cup all purpose flour
1 tsp. baking powder
1 (16 oz) can Hershey's chocolate syrup
1 tsp. vanilla
FOR THE ICING:
1 stick (1/2 cup) butter or margarine
1/2 cup evaporated milk
1 cup sugar
1 (6 ounce) package chocolate chips
1/2 cup chopped nuts

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

In a large bowl, cream margarine, adding sugar gradually. Add eggs, one at a time. Alternate adding dry ingredients and chocolate syrup. Beat until well mixed. Add vanilla. Pour into prepared pan.

Bake at 350 degrees for 25 minutes.

TO PREPARE THE ICING:
Mix the butter, evaporated milk, and sugar together in a saucepan and cook for 2 minutes at boiling point. Remove from heat. Add chocolate chips and nuts. Pour over cake while icing is hot (punch holes into cake before pouring on icing).

PEANUT BUTTER ICING VARIATION:
1 cup sugar
1/2 stick butter
1/3 cup Pet evaporated milk
1 tsp. vanilla
1/2 cup peanut butter
1/2 cup chopped walnuts
1/2 cup semi-sweet chocolate bits

Bring sugar, butter, and milk to a boil. Remove from heat and stir in remaining ingredients. Pour over hot cake. Cool before cutting.