INGREDIENTS

INSTRUCTIONS

Grease and Flour a 9x13 Cake Pan and set aside.
Beat eggs for about 2 min. on high with wire whip. Then add cake mix to
eggs and add oil as directed on cake mix beat for a few seconds. Then add
MILK INSTEAD of water. (Whole milk is reccommended but 2% will work). Mix
as directed on package.  Pour into prepared 9x13 cake pan. Bake as directed
or until toothpick comes out clean when inserted into center of cake.
Cool for 5-10 minutes then using a wooden spoon.. poke holes about every
1/2 inch.  Then drizzle cake with sweetened condensed milk and double
chocolate icecream topping. (Some will stay on top of cake) Spread with
wooden spoon forcing into holes.  Let cake cool for at least 20 more
minutes.  Then when completely cool add crushed oreo cookies.. reserving a
hand full of finely crushed for topping.  Then spread cool whip on top blot
a spoon full about every 1/2 inch and then spread to prevent cookies from
mixing in with whip cream.  Then top with remaining finely crushed cookie
mixture lightly sprinkled on top. Finally, Melt chocolate semi-sweet (or
milk chocolate for a richer taste) in double broiler with enough water to
make a glossy pourable mixture. Add 1 teaspoon vanilla flavoring if
desired. Drizzle this across whip cream mixture in swirls to make it look
pretty.  Cover and store in refrigerator.  (Best second or third day!) Warm
in microwave for about 5 to 10 seconds if you like warm chocolate, whip
topping will melt just a tad but if it has been in the refrig long it won't
melt much.  This cake FREEZES really well too!
PLEASE DON'T DIE! and if you do, YOU WILL DIE HAPPY!  :)
Posted to MM-Recipes Digest V4 #060 by Anna Leffew <venus@voy.net> on Feb
28, 1997.

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