1 cup margarine
1 cup white sugar
1 cup vegetable oil
1 cup unsweetened cocoa powder
2 eggs
1 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 (8 ounce) can evaporated milk
2 teaspoons vanilla extract
2 1/2 cups chocolate syrup
1 1/2 cups milk chocolate syrup
1 (12 ounce) package instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Chop margarine and sugar into the bottom of a large bowl; set aside. Stir together the oil, cocoa, eggs, milk, vanilla extract and flour. Mix thoroughly.
Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 60 minutes. Remove from oven and let cool completely.
While cake was baking, make pudding: In a large bowl, cream together the margarine, sugar, evaporated milk, vanilla and chocolate syrup. Beat in the milk chocolate syrup and pudding mix. Pour into prepared pan.
Cool completely in pan. As soon as cake has cooled, turn onto a wire rack. Beat with wire whisk until smooth. Refrigerate over night.
Preheat oven to 350 degrees F (175 degrees C). Line a large 9 inch tube pan with waxed paper or parchment. Make a depression in the bottom of the paper; pour 1/2 of the chocolate syrup into hole in the center of paper. Spoon half of the batter into the hole in the center of paper. Place pan on waxed paper and refrigerate overnight, and sides of pie.
When ready to serve, place pan on waxed paper, and refrigerate overnight. Immediately remove pan from pan and replace pan. Cool completely, filling crust slightly. When frosting is finished, drizzle with remaining chocolate syrup.
Remove waxed paper from crust. Fill crust with filling, pressing crust down to fit. Chill at least 4 hours before cutting into bars.