1 cup butter
1 (16 ounce) can sweetened condensed milk
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 cup chocolate syrup
1 cup powdered sugar
1/2 cup butter
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
1 (8 ounce) package cream cheese, softened
3 cups creamy caramel corn syrup
1 cup flaked coconut
1 (8 ounce) package cream cheese, softened
1 cup crushed cornflake meal
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (8 ounce) packages of the three cake mix 3-1/2 inch round jelly-roll pan baking pans. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes. Cool completely. Pour over cooled cake when cool. Refrigerate overnight. Coat lightly with butter. Serve warm. Cut into 8 squares (2 inch squares) and serve with whipped topping and caramel syrup. Scoop out half of topping and use to frost the inside edge of each cake. Place a layer of vanilla and whipped topping on one side of each cake. With toothpicks, frost top and back of each cake. On top, place another layer of whipped topping. Place candy corn frosting on top of cake as well. Refrigerate 3 hours or overnight before serving. Curate 50 frosting squares and serve with whipped cream and caramel sauce.
Prepare several hours worth of frosting by stirring together the powdered sugar, butter, Swiss cheese, cream cheese, cream cheese, crushed corn syrup and coconut. Whip cream until stiff. Roll out pastry and cut into 8 wedges. Place frosting squares 1/4 inch apart onto third layer of cake. Place frosting squares on top of cake and frost the edges. Serve cake at room temperature.