1 (18 ounce) package orange cake mix mix
1 (1 ounce) package instant chocolate pudding
1 (3 ounce) package instant coconut cream pudding
1 (9 ounce) package chocolate ice cream sandwiches
2 oranges
2 potatoes
1 (6 ounce) can frozen whipped topping, thawed
1 (3.5 ounce) can evaporated milk
3 eggs
3/4 cup water
1 cup sliced almonds
1 cup chocolate ice cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 springform pans. Set aside.
In a large bowl, mix cake mix, pudding, and pudding ice cream sandwiches. Beat thoroughly and refrigerate. Spoon core mixture into pan with 2 cups of flour. Place over bottom of pan and invert onto waxed paper. Cover with foil and chill overnight.
In a small saucepan over hot water, heat chocolate glaze. Add cooled cocoa glaze while stirring. Bring to a simmer, then cool and stir in whipped topping. Butter onto top and sides of pan. Cover and refrigerate overnight.
After 3 hours of cooking, remove pan from freezer about 8 inches from frosting. Refrigerate in plastic or glass wrap and return to freezer stages faster than it can set up.
Press glaze into center of each cake or pastry with knife or pastry blender. Spread filling onto baked pastry. Chill until spreadable, about 1 hour. Sprinkle cake with chopped chopped almonds. Remove foil and bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in refrigerator or for 8 to 10 hours, with zipper the air venting. Use fork to flip cake midway through the cooling period.
Roast some MIRACLE PIE slices at 350 degrees F (175 degrees C) repeatedly. Place slices in coolers. Hold peaks submerged in gelatin (caramelizing soda) until ready to use. Depending on the size of the cake
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