1 (18.25 ounce) package white cake mix
1 (20 ounce) can sweetened condensed milk
1 (12 ounce) container instant chocolate pudding mix
1 (14 ounce) can vanilla cream
2 cups graham cracker crumbs
salt and pepper to taste
1 egg, beaten white
1 (12 ounce) jar marshmallow creme
Prepare and bake white cake mix according to package directions for a 10x13 inch pan. Remove from oven and let cool in pan. Whoop the ice cream!
Pour the sweetened condensed milk into a medium saucepan and bring to a boil over a medium heat. The sauce will rise to a boil, add the pudding mix and vanilla. A small amount of combined sauce will be added at a time until all of the grit and heavy cream have cooked into the pan. Continue to stir and cook until all the ice cream has set, about 1 minute. Transfer to a 9x13 inch pan.
Then remove the cake from oven and turn back the oven creature to its preheated rack. Melt the remaining 1 teaspoon of sauce on the rack over a 350 degree oven. Drop gelatin mixture by spoonfuls onto the gelatin and cook until solid, 4 to 5 minutes. Allow at least a few to cool before removing the pan from the rack. Cool completely; invert cake onto a serving plate. Allow cake to cool on wire rack. To Make the Chocolate Filling: In a large bowl, beat together 3/4 cup white sugar, 1/2 cup buttermilk, and 4 eggs until very smooth. Beat in 1 teaspoon vanilla extract. Fill crust with chocolate filling.
Remove cake from oven; while still hot, slide gelatin onto cake before removing from pan. Let cool completely then glaze with the remaining champagne confectioners' sugar.
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