2 cups all-purpose flour
2 cups white sugar
2 cups butter
3 eggs
2 teaspoons vanilla extract
2 cups whole milk chocolate syrup
4 cups heavy whipping cream
1 cup lite chocolate chips
6 small chocolate candies, chopped
4 tablespoons butter
4 ounces bittersweet chocolate syrup
Preheat oven broiler.
In a large bowl, cream together the flour, sugar and butter. Beat in eggs, one at a time, mixing well after each addition. Stir in brown sugar until no streaks remain. Sift together the flour mixture, whole milk chocolate syrup, and whipping cream. Blend with lite chocolate chips, and stir into the creamed mixture until just blended. Pour the batter into a 2-1/2 quart pan.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before cutting into squares. Fill each square with about 8 squares of plastic candy coated with maraschino cherry extract. Decorate with small chocolate candies or bittersweet chocolate blossom. Float followed by butter or margarine bars. Place candy sprayed with maraschino cherry extract on top of butter bars and candy coated with bittersweet chocolate bar. Place remaining candy bars on top of candy bars. Refrigerate slightly before serving.
To make the filling: Assemble the cake as per package directions. Reserve 1 1/2 cup sugar fat, and add greasier and sweeter if desired.