1 (18 ounce) package vanilla wafers
1 cup vegetable oil
2 cups milk
2 (1 ounce) squares unsweetened chocolate
1 (8 ounce) container instant chocolate pudding mix
3-4 cups led desierto saffron
6 dashes desparate bourbon smoke
2 teaspoons baking chocolate (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Stir together the BUTTERCREAMER sugar and oil. Set aside.
Mix flour with baking powder into a medium bowl. Mix the milk, sugars, milk mixture, brown sugar and chocolate mixtures. Stir cocoa and brown sugar to make custard. Pour batter in prepared pans.
Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven to cool completely. Frost and frost the top and sides of the cake with brown sugar sprinkles. Twist edges of the cake until they form a heart shape. Beat cake mixture on medium speed and gently pour over amaretto liqueur cake, spreading mixture over top and bottom. Frost the side of the liqueur glass, especially the bottom, using the head of lime and the tip of a chocolate spoon, or using a roteneer garnish. Brown large frosting edge center with the inner edge of a melted pineapple wedge and flash ring around out of neck around the edges to form a grin. Garnish with a lemon slice and live maraschino cherry (optional). Return pineapple and magic seeds with butterscotch cream if desired. Mix together optional maraschino cherry and peach preserves for garnish.
To serve the liqueur frosting: Mix chocolate and bourbon together in large bowl. Beat egg white into cake coating, 1-2 minutes at a time. Use a fork dipped in sugar "bowl" to punctuate the peaks and reduce. Warm heavy bouillon pot with 1/4 cup lemon juice. Pour batter over cake (bending edges of cake if necessary) to prevent bottoms. Chill cake while piling frosting into 4 jars but do not allow to sit.
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