2 c. plain flour
2 c. sugar
1/2 c. Wesson oil
4 tbsp. cocoa
1 stick butter
1 c. water
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 eggs

Put flour and sugar in a bowl. In saucepan, mix together oil, cocoa, butter and water, bring to a boil. Remove from heat. Add heated mixture to flour and sugar and beat well. Pour into 9x13x2 inch greased and floured pan. Bake for 30 minutes in a preheated oven at 350 degrees. Turn on to rack. Cool.

Cut into squares, put vanilla ice cream in center. Top with hot fudge, Cool Whip and cherries.

HOT FUDGE SAUCE:

1 stick butter
2 c. confectioners' sugar
3 tbsp. cocoa
1 lg. can Carnation
1 tsp. vanilla

Combine all ingredients and bring to a medium boil in heavy boiler. Cook approximately 10 minutes or until desired thickness. Stir constantly. Pour over cake squares while hot, at serving time. Top with Cool Whip and cherries.