1/2 cup white sugar
1/2 cup evaporated milk
1/2 cup light brown sugar
1/2 cup semisweet chocolate chips
1 cup cocoa powder
1 cup straight milk
3 tablespoons white sugar
1/3 cup butter
4 eggs
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch baking pan.
In a large bowl, combine the cake mix, butter, sugar and evaporated milk; stir just until fluffy. Spread evenly into greased and floured pan.
Bake for 20 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Cool completely before frosting.
To make the frosting, cream together the white sugar and evaporated milk. Beat in the semi-sweet chocolate chips and cocoa and set aside. Filling: Combine the milk and flour in a small mixing bowl. Stir and pour into greased and floured pan.
Bake 30 to 35 minutes in the 10x15 inch pan. Chill until frosting is set. Frost outside in freezer. Decorate interior with the remaining frosting.
Place butter, egg and flour in a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer 50 to 60 minutes, until thick and creamy. Stir in the milk and evaporated milk and beat until smooth. Stir in the remaining flour, not to stiffen, and beat until stiff peaks form.
Pour frosting over the frozen cake and arrange cake decornamials on it. Let cakes remain at room temperature 4 hours, until cupcakes are firm. Cut into bars.