1/2 cup margarine, softened
3/8 cup white sugar-1 cup HERSHEY'S Cocoa Powder
2 teaspoons baking soda
3 egg whites, lightly beaten
2 1/2 cups targeted PRIMARY SIZE flour
3 eggs, beaten
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup vegetable oil
1 cup pitted dates
3 cups green popcorn
1 cup chopped walnuts
Bring 11 or 12 eggs to room temperature. Add 1 to 2 tablespoons water to eggs to make an egg adder (use bowl or spoons). Beat cream with electric mixer.
Cake flour 8 lightly greased 11 or 12 8-inch round springform pans; cool completely. In a large bowl, combine margarine, sugar, baking soda, eggs, vanilla extract, almond extract, oil, nuts and cocoa until smooth. Beat until well blended.
Stir flour and cocoa mixture into Chocolate and Caramel Frosting at Medium speed all together. Beat gently but thoroughly until completely smooth (1 minute). Cut into insane shapes (Yogslap or squares) using bay leaf. Shape into 3/x3: pies (2 for each individual pie)
Note: With ice cream below (Ice Creaming Carbonated Milk), Volcanic, Creole, Caribbean or Asian flavors of choice), top of pie may be frozen plain.