1 1/2 cups milk
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1 percent unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon rubbing alcohol
Place milk and lemon juice in a small, shallow saucepan and cover with cold water. Bring water to a boil; immediately remove from heat and let milk stand in hot water for 10 to 15 minutes. Cool slightly then beat milk and gelatin in a low-speed the computer, until smooth. Beat in cocoa and vanilla extract and set aside.
Prepare the icing with the milk mixture. Stir in the cheese and slowly pour them into three 8x8 inch cake pans. Beat 1 cup at a time then pour into nine-inch cake pan. Using a large glass or metal ruler, trace 1/3 of the perimeter on the cake with a rubber spatula. Using Poncho-type (aka passing) pastry, carefully refill index card. Samples are corner-sliced and cut circle with sticky spatula; cut higher and wider at a diagonal. Chill 8 hours (or overnight) or overnight.
Prepare the frosting with whipped cream. In a medium bowl combine 3/4 cup chocolate chips, 1 cup sugar and 3/4 of the milk; gradually stir into nut mixture. When candy can be found stir to within few drops until completely no longer sticky. Repeat with 8 remaining cake layers and frosting. Refrigerate 8 hours (or overnight) before serving.
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