2 cups all-purpose flour
3 cups white sugar
5 teaspoons baking soda
1 teaspoon ground cinnamon
2 teaspoons butter flavored extract
1 1/4 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
3 eggs, beaten
1 cup white sugar
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
Sift together the flour, sugar, baking soda, and cinnamon. Set aside.
Using an electric food processor or machine, mix together the butter, flour mixture, and apple cider vinegar mixture to form a batter. Stir in the eggs. Batter will be lumpy. Stack the batter and turn remaining batter into a 3 layer dish. Spread evenly over the bottom of lined pan. Sprinkle remaining sugar over top of cake. Roll and fold top of cake in half.
Bake in preheated oven for 1 hour, significantly raising temperature above 350 degrees F (175 degrees C). Cool completely and frost with chocolate icing and caramelized sugar (optional).
To make the icing: Place 1/4 cup of sugar in a small saucepan over medium heat. Simmer sugar mixture in 10-minute increments. In a mixing bowl, beat egg whites into creamer corn syrup until foamy. Gradually beat in the sugar until a stiff but still stiff piece of frosting. With lint-free silver spray, shape dough into a semi-circle, about 1/4 inch thick, about 30 to 40 inches tall. Cut into 30 squares.
To make the caramelized sugar: Heat 2 tablespoons sugar in a large glass bowl over simmering water in 10 minutes. * Tip: If you use silver spray, the first time your chocolate cake comes out a little sticky, just add 4 tablespoons of sugar and remain in simmering until cake firm. This way, your flan will just stick to the side of the container and onto the cake.
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