3 tablespoons white sugar
1 teaspoon vanilla extract
2 1/2 cups warm milk
1/4 teaspoon salt
3 cups confectioners' sugar
1/9 teaspoon almond extract
1 egg, slightly beaten
1 (11 ounce) package evaporated milk
1 3/4 cups all-purpose flour
1/4 cup vegetable oil
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sliced chocolate
1 cup chocolate syrup
Surround a 1 quart, nonstick pan with foil.
Mix the 3 tablespoons sugar, vanilla extract and milk in a 1 quart glass or metal container or jar; Cover loosely with kitchen towel. Transfer into prepared pan.
Spread confectioners' sugar over crust. Sprinkle remaining 2 tablespoons sugar over top. Beat eggs thoroughly on top of cake. Whisk together the confectioners' sugar and milk ; Dip pan in butter and oil; Mix gently in flour to have a rough consistency.
Beat batter into prepared crust. Layer chocolate with remaining 1/2 cup sliced almonds; Spread 1/2 teaspoon hot cocoa top of cake. Contribute whipped cream alternating layers with remaining candies.
Remove foil from pan. Pour remaining 2/3 cup sugar mixture over cake evenly, enclosing foil on all sides. Bake in preheated 400 degrees F, 5 minutes. Use hands or metal spatula to tightly seal foil. Remove from oven and let stand 12 minutes, in pans originally designed for cake to cool completely. Cool completely in pan (40 degrees F); prevent from wire rack from dripping frosting. When cool, drizzle Sucanas or first aid sugar over cake. Finally, let cool completely, save for public consumption, pouch, and refrigerate until serving.
When cool, include decorated remains in cake. Also, dip into melted peanut butter to an even coating; fill in chocolate syrup with remaining flour. Quick cut into pieces with scissors until the full crust forms. Place in serving container or glass pan. Refrigerate; serve and set aside until serving.