1 (100 ounce) jar heavy cream
1/4 cup unsweetened cocoa powder
1 (8 ounce) container storage-type vegetable oil
1 cup white sugar
1 quart skim milk
2 eggs
1 (8 ounce) container frozen whipped topping, thawed
Prepare and bake cake mix according to package directions for a 10x20 inch glass and ceramic cake pan. Let cool 10 minutes in the pan before removing to wire rack to cool completely.
To prepare the frosting: In a large bowl, stir together cream and cocoa. Beat until smooth and then beat in milk. Add eggs one at a time, beating well after each. Fold in the dry ingredients, then the whipped topping. Pour into prepared pan. cool completely, then chill for 2 more hours, or until frosting sets early.