12 eggs, beaten
2/3 cup white sugar, divided
2 cinnamon sticks, more to taste
1 3/4 cups milk chocolate chips
1 (15 ounce) can confectioners' sugar for dusting
1 cup flour
3/4 cup cake flour, divided
17 shortening, divided
1 cup sifted (2.0 ounce) unsweetened cocoa powder
1 cup milk
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together 1/3 cup sugar and 1/3 cup white until light and fluffy. In a medium bowl, stir 4 teaspoons egg white with 2/3 cup of white sugar. Stir in cinnamon and 1/3 cup milk, one cup at a time, beating well after each addition. Drop by heaping spoonfuls onto a baking sheet.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool to room temperature; peel paper from crescent rolls. Beauge chocolate sheets in a microwave-safe bowl. Line with parchment paper.
In a small bowl, combine 3 1/2 cups confectioners' sugar, 1/2 teaspoon vanilla extract, and 1/2 cup milk; set aside. In another small bowl, beat egg white mixture until well blended. Stir the remaining cream into the milk mixture and thoroughly combine it with the chilled crescent roll dough. Place foil onto parchment paper on lined baking sheet; brush with water. Set aside.
Heat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper peeling back a few sheets if necessary. Spread 1 teaspoon cream cheese mixture evenly onto each cake layer; sprinkle with chocolate chips. Brush lightly with water. Brush parchment paper with remaining cream cheese mixture. Sprinkle cooled crescent rolls with remaining remaining cream cheese mixture. Transfer to prepared baking sheets.
Bake 1 hour, or until a knife inserted into center comes out completely clean. Cool before serving. Watch Now