b'CARAMEL FUDGE Chocolate Cake Batter( recipe found on page272 )CAKE Chocolate Fudge Icing( recipe found on page 276 )PREHEAT OVEN TO 350 DEGREES. BUTTERSCOTCHFOR CHOCOLATE CAKE RECIPE REFER TO PAGE 272. FUDGE ICINGONCE CAKE LAYERS ARE MADE, COOL AND ICE WITHCHOCOLATE FUDGE ICING ( PAGE 276 ). FOR INSTRUCTIONS 3/4 CupBrown SugarON HOW TO FROST A TWO LAYER CAKE REFER TO PAGE190. 5 Tablespoons Granulated SugarBUTTERSCOTCH FUDGE ICING 5 TeaspoonsLight CornSyrupMIX BROWN SUGAR, GRANULATED SUGAR, CORN SYRUP,SALT,BUTTER,ANDWATERINASAUCEPAN. 3/4 TeaspoonSaltBRINGTOBOIL(229DEGREESONACANDY 6 TablespoonsTHERMOMETER ) . COOL TO 110 DEGREES BEFORE ADDING Land -O- Lakes ButterPOWDERED SUGAR. 3 1/2 TablespoonsADD POWDERED SUGAR TO A MIXING BOWL ANDTHEN WaterADD CONTENTS OF SAUCEPAN TO BOWL. MIX UNTILSMOOTH AT LOW SPEED. 2 CupsPowdered SugarADD EVAPORATED MILK A LITTLE AT A TIME TO GET 5 TeaspoonsCONSISTENCY NEEDED. Evaporated MilkONCE FINISHED POUR WARM BUTTERSCOTCH FUDGE ICING Chocolate Shavings If OVER THE TOP OF ALREADYICED CHOCOLATE CAKE.DesiredPOUR UNTIL ICING FLOWS OVER TOP DOWN TO THE SIDES.SPRINKLE TOP WITH CHOCOLATE SHAVINGS IF DESIRED.MAKES ONE 8 INCH CAKE.192'