1 box any dark chocolate cake mix

WHITE ICING:

Dissolve:

2 tbsp. cornstarch
1 c. granulated sugar
1/2 c. very warm milk

Add:

1 scant cup of Crisco
1 pinch of salt
1 tsp. of vanilla
1 drop of lemon extract (optional-lemon cuts the Crisco flavor)

Beat on high for 20 minutes.

CHOCOLATE ICING:

3 pkgs. Nestles Choco-Bake (liquid packs)
1 egg
1 stick melted butter
1 tsp. vanilla
3 c. powdered sugar (add 1/2 cup at a time)

After everything is mixed add 2 1/2 tablespoons hot water. Bake cake according to box directions in 10 1/2 x 15 1/2 inch jelly roll pan for 20 minutes at 350 degrees. Cool completely.

Spread white icing over cooled cake. Freeze (or refrigerate) at least 1 hour. Slowly (pour) or spread warm chocolate icing over hardened white icing. Refrigerate.