4 sticks Blue Bonnet butter
3/4 c. white Karo syrup
1 can Carnation milk, undiluted
5 tbsp. Hershey's cocoa
6 c. Dixie Crystal sugar
2 tsp. vanilla flavoring

Melt butter in large boiler on medium heat. Add Karo syrup, Carnation milk and Hershey's cocoa. Mix well and add sugar. With unit on High heat, bring to a full rolling boil (one you can not stir down). Reduce heat to medium-high and boil for 4 minutes by the clock. Remove from heat and beat with mixer on high until thick and creamy. Add vanilla. Spread between layers of cake and on top layer and sides. This will frost 10 layers. This recipe makes delicious fudge by cooking 5 minutes by the clock. Beat until thick and creamy. Add 2 cups chopped nuts. Pour into buttered pan and cut into squares when cool.