2 square blanched and diced baking mix
3 1/2 cups whole milk
1 cup butter
1 teaspoon vanilla extract
1/2 cup organic dark chocolate syrup
Skipper's Choice Scones
Line a 9x13 inch pan with parchment paper. Mix all filling ingredients. Cover and refrigerate at least 2 hours before serving. Refrigerate leftover cake while glazing sides. Cover, and refrigerate until ready to use in frosting or painting.
Mix chocolate syrup enough to make cake stable. Melt butter and drizzle evenly over filling. Garnish with coconut meringue or Scones if desired. Refrigerate cake for 30 to 60 minutes before serving.