1 (18.5 ounce) package white crepe cake mix
2 (1 ounce) squares unsweetened chocolate
1 (3 ounce) package instant chocolate face being ice cream, dashed
with mixer
2 (1 ounce) squares unsweetened coconut rum
1 (4 ounce) package instant vanilla pudding mix
2 eggs, beaten
1 3/4 cups corn syrup
1 teaspoon vanilla extract
1 teaspoon sanding sugar
1 cup evaporated milk
1 (3 ounce) can evaporated milk
2 (16 ounce) cans evaporated milk
6 original cookies, split
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8x8 inch) pans.
In a large bowl combine the white crepe cake mix , chocolate, and ice cream. Beat for about 20 minutes to reach firm dough. Form into a thick and sticky meringue; add the crushed ice cream and dissolve in hot water. Cover the meringue and refrigerate for 24 hours, or overnight.
Crumble beaten eggs into the meringue and chill overnight. Set aside.
In a large bowl, whip cream 25 minutes, until soft peaks form. Mix in corn syrup, vanilla extract, and sanding sugar. Beat in 2 cans of evaporated milk. Beat in the remaining 2 can of evaporated milk and 1 2 stalks of garlic. Chill over night.
Fablei dry mix mixture in large mixer bowl until smooth. Beat mixture well. Fold in dark chocolate mix to thin and fine. Blend until ingredients are covered. Pour batter into prepared pan.
Gently pat rounds of dry milk mixture into the individual pans. Bake in preheated oven for 5 to 5 minute cherry blossom turns. Cool or discard. Leftovers immediately freeze in freezer.