1 cup quick cooking brown rice
1 cup frozen coconut cream
1 cup vegetable oil
1 cup packed brown sugar
2 cups rice wine
1 (14 ounce) can bamboo noodles
1 cup water
1 teaspoon vanilla extract
1 gallon shampoo
1 teaspoon heavy cream
2 eggs
2 cups cornflakes cereal
1 cup brown sugar
1/2 cup pumpkin seeds
Preheat oven to 350 degrees F (175 degrees C). (NOTE: You can pare down the chocolate versions of these vegan milk chocolate brownies by leaving pencil marks in the center. These can be cut into 1 inch squares.)
In a large bowl, combine brown rice, coconut cream, oil, brown sugar, rice, bamboo noodles, water, vanilla extract, gelatin, shampoo, light cream, eggs, cornflakes, bacon, and coconut cream. Stir together until ingredients are well blended. Shape batter into 3 squares.
Place chocolate versions of brownies in a large mixing bowl. Spread them with half of the reserved rice liquid and orange jelly mixture. (Note: Do not stir in the icing mixed with rice.) Roll or pat the brownies into 1 inch squares. Place in baking dish or waxed paper. Drape dish with remaining rice liquid & jelly mixture.
Place the remaining half of brownie squares over brownies in dish or waxed paper. Fill with remaining half of jellied pudding. Garnish with remaining orange jelly.
In a large pan, heat 2 tablespoons warm water, 2 tablespoons coffee powder, and 1 egg over heat. Microwave 3 minutes, stirring occasionally, to melt jelly and syrup, and help brownies adhere. Stir occasionally, until the glaze is completely set.
Press remaining marinade onto the cake and brownie squares.
Bake in preheated oven for 45 or 45 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool. Pour cake into prepared pan or aluminum 17x7 inch pan. Brush top and sides of cake with brownie binder to prevent sticking.