Chcolate syrup cake

Pure, unadulterated chocolate heaven!

Chocolate Syrup Cake

1 can chocolate syrup
1 cup sugar
1 tsp vanilla
Dash of salt
4 eggs
1 cup flour, sifted
1 stick butter
1 tsp baking soda
1/2 tsp baking powder

Cream eggs, butter and sugar. Add chocolate syrup, flour, vanilla and salt. Mix well. Bake in a 13x9 pan at 350 degrees for 30 minutes.

Warning: This cake is very moist - and sometimes, why I don't know, when it's cooling down it dips concavely slightly. But it really doesn't matter because you just pour the frosting over it and you can't tell. I just thought I'd let you know beforehand, just in case.

Icing:

1/3 cup evaporated milk
1/2 stick butter
1 cup chopped pecans
1 cup sugar
1 cup chocolate chips (I prefer the icing to be thicker so I use 2 cups chocolate chips)

Mix milk, butter and sugar. Bring to a boil and cook for three minutes. Remove from stove. Add chocolate chips and nuts. Pour over cake and spread quickly.

NOTE: If you use one cup of chocolate chips, the frosting will be more of a glossy sheen. If you use two cups of chocolate chips, it will be thicker.

I make mine thicker, as I said above. Then, before I serve it, I microwave the cake for about 30 seconds and serve it with a scoop of vanilla ice cream. (This is, of course, not on the Weight Watchers plan.)