1 Duncan Hines butter recipe fudge cake mix
1 cup semi-sweet chocolate chips
1/2 cup light cream
1 cup butter or margarine
2 1/2 cups powdered sugar
Prepare cake mix according to package directions. Bake in 3 ( 8 or 9 inch) round pans. Cool. Fill generously between layers of Cool Whip. Refrigerate.
In a medium saucepan, combine chocolate chips, butter and cream; stir over medium heat until smooth. With whisk, blend in powdered sugar. In a bowl, over ice, beat until frosting holds its shape.
Frost assembled cake and refrigerate at least 1 hour before serving. Refrigerate any leftovers.