Hershey's Syrup Sheet Cake Recipe

NOW FOR THIS FAMILY RECIPE:
HERSHEY'S OVERLOAD CAKE
1 1/2 C. SUGAR
1 1/2 STICK RGARE
6 LARGE GS
24 OZ. HERSHEY'S CHOC. P
1 1/2 C. SELF-RISG FLOUR
1 TSP. VANILLA EXACT

CREAM SUGAR AND BUTTER TOGETHER THEN ADD GS ONE AT A TIME. ADD CHOCOLATE P AND THEN FLOUR 1/2 CUP AT A TIME. ADD VANILLA AND MIX FOR 2 MUTES ON MEDIUM SPEED. PLACE A GREASED AND FLOURED 13X9 SHEET PAN AND BAKE AT 350 FOR 30 MUTES THEN TURN OVEN TO 325 AND CONTUE BAKG UNTIL TOOTHPICK COMES OUT CLEAN. (TOOK ME ABOUT 40-45 M)
FROSTG
1 STICK OF RGARE
2/3 CUP EVAPORATED MILK
1/4 CUP SEMI SWEET CHOC. CHI
1/4 CUP MILK CHOC. CHI
1 1/2 CU SUGAR
MELT RGARE MEDIUM UCEPAN ON LOW/MEDIUM HEAT THEN ADD MILK, CHI AND SUGAR AND CONTUE TO MIX UNTIL BLENDED WELL. TURN UP HEAT TO MEDIUM AND G TO A LOW SIMMER. COVER AND TURN UP TO MED/HIGH AND BOIL FOR 3 MUTES. CHECK FOR SOFT BALL STAGE AND REMOVE FROM HEAT ONCE IT REACHES SOFT BALL STAGE. POKE HOLES CAKE AND LEAVE PAN AND POUR ICG OVER IT.