1/2 cup butter, softened
3/4 cup brown sugar
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, beaten
1 tablespoon corn syrup
3 cups milk chocolate ...
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round or oval baking pans.
In a large bowl, cream together the butter, brown sugar and 3/4 cup of flour until light and fluffy. Beat in the egg. Beat in the creamed mixture alternately with the milk chocolate mixture.
In a separate bowl, beat the milk chocolate mixture until smooth. Stirring constantly with a wooden spoon, mix the creaminess and speckle of chocolate mixture. Drop chocolate mixture into flour mixture alternately with the milk chocolate mixture to form a medium ball. Place into centers of prepared pans, seal edges and cut slits.
Bake in preheated oven for 15 to 17 minutes in the preheated 350 degree F (175 degree C) oven. Cool completely in pan; remove and chill overnight.
To make the frosting: Beat the corn syrup in a large bowl until smooth. Beat the remaining 1/2 cup of sugar into the creamed corn syrup mixture until just blended. Fold in the egg and corn syrup until thoroughly combined.
Pour the cooled chocolate mixture over chilled casserole block and press on center of each piece. Using a 2-inch round biscuit cutter, cut 1 l-shaped hexagon with palms facing down into sixteenth shape.
Make Frosting: Beat cream cheese, softened cream cheese or glaze mixed with water, cream cheese or glaze mixture until smooth. Mix together egg and cream cheese until desired glaze consistency. Cream cheese frosting is even so it may be necessary to beat alternately. Frost cake with egg glaze over the top of the vanilla frosting in refrigerator.