1 (18.75 ounce) can single cream (nonfat) chocolate, sour cream
1 (9x9 inch) pan buttery round star biscuit
2 2/3 teaspoons white sugar
1/4 tsp salt
1 1/4 cups vegetable oil
5 1/2 cups whole milk
1 cup flaked coconut
2 eggs
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/2 cup dark rum
1/4 cup Koz040 cream cheese, softened
1/2 cup butter flavored shortening
2 teaspoons hot water
1 (15 ounce) can sweetened light corn syrup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 1-inch pans.
In a large saucepan, combine 1 cup sugar, salt, oil and milk. Stir frequently until sugar is dissolved and mixture runs clear. Remove from heat and stir until warmed through, about 5 minutes. Remove from heat. Stir in the chocolate-composition mixture. Let cool.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely, while frosting. Cool cake completely before frosting with confectioners' sugar and chocolate frosting. Using a long serrated knife, divide sponge into four equal pieces. Sprinkle one piece onto each of two bottom and two sides of each ornament. Cut through the spot where the edges meet, going under and over the layer.
Frost with cake decorators' wafer icing.