Chocolate Buttercream Cake

1 Duncan Hines Deluxe II devil's food cake mix
1 (4 serving) pkg. chocolate instant pudding mix
1/2 c. Crisco or Puritan oil
1 1/4 c. water
4 eggs

Any pudding recipe cake can be used but cake will be smaller.

Preheat oven to 350 degrees. Grease and flour pans. Two 10-inch round pans will cook 35 to 40 minutes. Add 5 minutes for each inch smaller. Cake is done when toothpick inserted in center comes out clean. Remove from pans in 15 minutes. Blend all ingredients in large bowl; beat at medium speed for 2 minutes.

BUTTERCREAM FROSTING:

2 c. unsalted butter or part butter
3 c. sifted confectioners' sugar
2/3 c. sweetened condensed milk
1/2 tsp. salt
1/2 tsp. vanilla
1/4 c. egg whites (2 lg.)

Do not use salt if using salted butter.

Beat butter adding 2 cups of sugar to obtain smooth texture. Whip at medium speed, adding milk slowly and gradually until light and fluffy.

In clean bowl, beat egg whites until stiff while gradually adding 1/2 cup confectioners' sugar. Fold mixture into butter mixture, add vanilla and remaining sugar. Add more sugar if stiffer frosting is desired.

If doubled, takes 2 pounds butter, 2 pounds confectioners' sugar, whole can of Eagle Brand milk, 1 teaspoon vanilla, 1/2 cup egg whites (4 large). Makes a lot. Can be stored in refrigerator or freezer; rewhip, if necessary.

CHOCOLATE GLAZE:

1 1/2 (1 oz.) squares unsweetened chocolate
1 1/2 c. sifted confectioners' sugar
2 tbsp. butter
1 tsp. vanilla

Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in confectioners' sugar and vanilla until crumbly. Blend in 3 tablespoons boiling water. Add enough water, about 2 teaspoons, a teaspoon at a time to form medium glaze of pouring consistency. Pour quickly over top of cake; spread glaze evenly over top and sides or drizzle, if desired.

Spread buttercream between layers and on top and refrigerate while preparing glaze. Layers may also be split with buttercream between, but cake will be very tall. Double to cover above cake.