CAKE:
1 pkg. fudge marble cake mix
3 eggs
1 c. sour cream
1 c. water

FROSTING:
1/2 c. butter or margarine, room temperature
1 pkg. (16 oz) confectioners' sugar
1 can (5 oz) evaporated milk
1 1/3 c. unsweetened cocoa powder
1 tbsp. milk

CAKE: Preheat oven to 350. Coat 2 (9") round cake pans with cooking spray. At low speed beat cake mix, eggs, sour cream and water until combined. Increase speed to medium; beat 2 minutes. Transfer 1 cup batter to bowl; stir in chocolate packet from cake mix. Divide yellow batter between pans. Spoon tablespoons of chocolate batter over batter in pans and swirl together with knife. Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cook completely on racks.

FROSTING: At medium speed beat butter until creamy. Reduce speed to low; alternately beat in sugar and half of evaporated milk. Gradually beat in cocoa, milk and remaining evaporated milk; beat until smooth. Spread on cooled cake.
(There's plenty of extra frosting to pipe rosettes or other designs.) Garnish with Hershey's hug candies or M & Ms.

** This cake recipe works great for other cake flavors. It makes it very moist!

6+ Servings