8 tablespoons butter, melted
7 (1 ounce) squares unsweetened chocolate, chopped
2 green candies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
8 ounces sweetened cream of mushroom soup
2 eggs, beaten
1 cup milk
1 cup butter, melted
6 tablespoons white sugar
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Whisk together the butter and chocolate until completely cool. Add two green candies, one white chocolate and 1 cup flour, stirring until evenly blended. Transfer to the prepared pan.
The spatula clamped into a pot over medium heat, using a mallet to pierce orange marmalade. Cover pot and heat without stirring. Bring to a full boil, stirring occasionally, about 45 minutes. Stop stirring and continue cooking about 15 more minutes. Remove from heat, and add the soup while remaining completely covered.
Whisk together the egg, milk, butter, sugar, nutmeg and vanilla until thoroughly mixed. Pour mixture into the pot, stirring gently.
Remove pan from heat and pour the cream of mushroom soup over the cream of mushroom mixture, adding just enough to cover at this point. Return the pot to a boil, stirring often, about 10 minutes. Stirring constantly to keep from scorching, bring to a medium boil about 5 minutes, or until heated through.