1 pkg. Duncan Hines devil's food cake
2 sm. pkgs. chocolate instant pudding
1/2 c. Crisco oil
1 1/4 c. water
4 eggs

Mix and bake in greased and floured jelly roll pan or 11"x15" half sheet pan at 350 degrees for 20 minutes. When cool, make filling.

FILLING:

1/2 c. Crisco
1/2 c. butter
1/2 c. milk
1 tsp. vanilla
3 c. powdered sugar

Cream Crisco and butter. Add milk and vanilla. Mix well. Add sugar and beat until fluffy, 5 to 10 minutes. Spread on cooled cake. Place in refrigerator until set.

FROSTING:

3/4 c. powdered cocoa
1 stick melted butter
3 tbsp. hot water
1 egg
3 c. powdered sugar
1/2 tsp. vanilla

Beat until smooth. If too thick add more hot water until spreading consistency. Ice cake quickly (1/4 cake at a time) as icing hardens very fast.

NOTE: Requires 2 pound box of powdered sugar and requires much will power to only eat one piece.