1 box of Duncan Hines Decadent Chocolate Cake Mix
1 can of sweetened condensed milk
1 cup of buttermilk
2 tablespoons of Vanilla extract(imitation is fine)
2 tablespoons of chocolate extract(no imitation)
1/2 cup of vegetable oil
6 tablespoons of melted Crisco shortening
4 teaspoon of red food dye
Preheat oven to 400 degree. Combine Duncan Hines Decadent chocolate cake mix with the eggs, can of sweetened condensed milk and buttermilk in a bowl. Beat for fifteen minutes, on and off, with a mixer. Add the rest of the ingredients and mix, on and off, for another fifteen minutes. Place a 6 x 7 inch sheet of wax paper brush on both sides with Imperial margarine in a round 9 inch cake pan. Bake for 45 minutes. Take out and let cool. Wrap each cake in wax paper and then aluminum foil and cover and let it sit out for a day.
2 small containers of chocolate cool whip
1 pint of heavy cream
1 teaspoon of blue food dye
2 teaspoons of green dye
1 teaspoon of chocolate milk
The next day ice with chocolate cool whip and then serve. In a bowl whip the heavy whip cream for 12 minutes even if peak forms. Add to the whipped heavy cream the 2 containers of chocolate cool whip, food dyes and chocolate milk. Spread in between the cake layers and on the sides and then bake in 300 degree oven for 6 minutes on a cookie sheet. Take out and let cool.