1 18-ounce box devil's food cake mix
1 1/2 cups warm water
1/2 cup butter or margarine
12 ounces semisweet chocolate chips
1 14-ounce can sweetened condensed milk
14 ounces light corn syrup
Beat together cake mix, warm water and eggs with electric mixer on medium-high speed until smooth. Pour into a greased and floured 9x13-inch baking pan. Bake at 325 degrees for 30-35 minutes or until tester in center of cake comes out clean. Let cool on wire rack. While cake is baking, prepare topping: In top of double boiler, over simmering water, combine butter, chocolate chips, sweetened condensed milk and corn syrup. Cook over the simmering water, stirring occasionally, until smooth (20-30 minutes). Remove from heat and beat with an electric mixer until smooth. Cut cake into squares and top with a generous spoonful of warm topping. Top each square with a scoop of vanilla ice cream just before serving. Store topping in refrigerator, tightly capped, for up to a few months; freezes well. Reheat in microwave a serving at a time.