1 box Duncan Hines dark Dutch fudge cake mix
1 box instant chocolate pudding
4 eggs
1 1/4 c. water
3/4 c. oil

Mix above ingredients with electric mixer 2 or 3 minutes. Pour batter into 2 - 10 x 15 inch cookie sheets that you have lined with wax paper on bottom and edges. Bake at 350 degrees approximately 12 to 15 minutes. Remove from oven, cool.

GOB ICING:

2 egg whites
1 1/2 c. sugar
3/4 c. Crisco shortening
2/3 c. canned milk
3 tbsp. vanilla
3/4 c. butter

Beat egg whites until stiff. Heat canned milk until hot (not boil). Add to egg whites. Add sugar and beat with mixer until sugar grains are dissolved. Add vanilla, Crisco and butter and beat with mixer until high volume stage (10 to 20 minutes). If icing is too thin, add a little more Crisco and beat. Spread icing on one layer of cake evenly. Flip other layer of cake on top of icing. Remove wax paper from top layer then lay cookie sheet on top and flip. Remove other wax paper. Cut gob cake in squares.