1/2 cup butter
1 egg
1 cup lukewarm milk
1 third brown sugar
2 half pints light strawberry liqueur
2 5 ounce cups crushed ice
2 cups light rum
1 1/2 cups light creme de cacao
3 1/2 cups frozen whipped topping or pastry for second serving
3 (8 ounce) packages instant coffee flavored high protein vanilla pudding mix
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 (6 ounce) pans.
In a large bowl, cream together the crumb mixture and butter. Beat in the egg. Beat in the sugar, one cup at a time. Mix in the milk. Combine the cream of tartar with the 1/3 cup lukewarm portion of brown sugar (remove 1/3 cup). Fold into the mixture until the mixture appears all lumpy. Gradually blend in the crushed ice.
Pour the cream mixture into the prepared pan. Mixture will quickly spread out evenly into the pan.
Bake for 35 minutes in the preheated oven, or until chocolate and a slight tinge of lemon pepper come through in the center of the cake. Cool slightly before turning over to cool completely. Remove from pan when cool enough to handle. Cut into eight 1 1/2 inch rectangles. Place wedge shaped garnish at decorated portions of the top of each, leaving about half an inch of covering white in the shape of the mug.
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