2 tablespoons butter
1 1/2 cups white sugar
1 egg
1 3/4 cups milk
1 (18 ounce) package yellow cake mix
1 cup all-purpose flour
2 tablespoons all-purpose flour for making swirls
2 teaspoons cocoa powder
1 (10 ounce) can evaporated milk
1 (15 ounce) can honey
1/2 cup orange juice
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large skillet over medium heat, melt the butter. Stir in sugar, egg, milk and yellow cake mix. Reduce heat so few drops of milk remain in the bottom of the pan; Place mixture in first pan.
Using a large spoon or double boiler, heat cream until thick. Do not over heat. Remove 2 tablespoons of milk and stir in 1/4 cup evaporated milk.
Beat cream in medium bowl until fluffy. Stir cream mixture into remaining 2 tablespoons of evaporated milk. Stir egg mixture in with cream. Gradually add flour until quite moist. Beat in cocoa and evaporated milk, mixing just until frosting reaches desired consistency.
Drop 1 portion (about 4 tablespoons) of frosted chocolate across bottom and sides of prepared cookie sheet. Place remaining portions of frosting onto top of chocolate and chocolate filling skids. Chill at least 2 hours or overnight. Cut into 12 desired shapes or sizes; candy squares, hearts, bars, cookies or tumblers.
Frost with remaining chocolate frosting. Roll tumblers around edges to get a dab of chocolate on each. Place 2 inches apart on many cookie sheets. Store in refrigerator or freezer.