2 1/2 cups sifted all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
5/8 cup margarine, melted
1 cup evaporated milk
2 eggs, beaten
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 tablespoons Dijon mustard
1 1/2 teaspoons vanilla extract
3 cups chocolate milk
1 large marshmallow
1 cup butter flavored liquid
1 (8 ounce) can sliced almonds
1 (10 ounce) package licorice
1 (7 ounce) container vanilla sauce
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda and margarine. Set aside. Sift together the evaporated milk, eggs, vanilla extract and cream cheese. Beat together the sugar, Dijon mustard and vanilla until smooth. Spread mixture over the flour layer.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool completely. Frost the sides of the cake with licorice or white chocolate syrup. Spread icing on top and filling area with marshmallow and cheese squares. Freeze the remaining frosting until serving. Cut into squares. Chill remaining chocolate syrup in refrigerator.
After the frosting and filling have cooled to room temperature place the candy fillers on top of the cake. Frost the top and sides with Maillardi, then spoon over the cake. Refrigerate remaining frosting in refrigerator. Serve warm.
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