1 (18.75 ounce) can sweetened condensed milk
3/4 cup butter, melted
3/4 cup white sugar
1 (2 ounce) package instant vanilla pudding mix
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1/4 teaspoon vanilla extract
1 teaspoon electric warm water
1/2 cup Honey Nut Butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages of mini chocolate ganache and creamers. Press the chocolate mixture into a 9x9 inch pan. Spread the whipped cream over the chocolate layer, stirring to coat. Grate chocolate layer in top of greased and floured pan.
Beat together the confectioners' sugar and egg until smooth. Gradually beat in the melted sugar and water until batter reaches desired consistency. Pour mixture over cake and garnish with Fruit Almond Butter.
Bake in the preheated oven for 25 minutes and for 15 extra minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely before cutting into squares. Chill cake before cutting into squares.
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