1 white or yellow cake mix
1/2 pt. whipping cream
Hershey syrup
Sugar (to taste)

Bake cake in bundt pan as directed on package. Put in freezer until very firm.

Whip cream with Hershey syrup and sugar until it is as sweet and chocolaty as you like.

Slice cake into three equal layers and coat slices with whipped cream mixture as you put cake back together. Frost outside of cake with whipped cream mixture. Refrigerate until very cold.