Chocolate Candy Bar Cake

Ingredients:

•	Pillsbury® Baking Spray with Flour
•	2 2/3 cups White Lily® Enriched Bleached All Purpose Flour
•	2 cups firmly packed light brown sugar
•	1 cup milk
•	1 cup butter, melted
•	1 cup Eagle Brand® Sweetened Condensed Milk
•	5 large eggs, lightly beaten
•	1 (6 oz.) milk chocolate candy bar, melted
•	6 tablespoons unsweetened cocoa powder
•	2 teaspoons distilled white vinegar
•	1 1/2 teaspoons vanilla extract
•	1/2 teaspoon baking soda
•	1/4 teaspoon salt
•	1/8 teaspoon ground cinnamon
•	Vanilla ice cream
•	Smucker's® Hot Fudge Microwaveable Topping

Directions:

1	HEAT oven to 300°F. Coat 10-inch tube pan with flour no-stick cooking spray.
2	COMBINE all ingredients except hot fudge sauce in large bowl of electric mixer; beat at medium speed until just mixed and no lumps remain. Pour batter into prepared pan.
3	BAKE 1 hour 15 minutes or until toothpick inserted near center comes out clean. (Do not overbake.)
4	COOL on wire rack 15 minutes before removing from pan. Remove to plate; cover with plastic wrap until just warm.
5	SERVE warm with vanilla ice cream and hot fudge sauce.