1 cup all-purpose flour
1/2 cup water
1/2 cup oil-based spreadable peanut butter
1 (1 ounce) square unsweetened chocolate
1 cup instant vanilla pudding mix
1 tablespoon butter flavored extract
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup water
1 cup cooking wine
In a large saucepan, combine the flour, water, oil, peanut butter, chocolate and pudding. Simmer, stirring occasionally, over low heat until mixture thickens and begins to bubble. Gradually add the boiling water, stirring constantly, until mixture is thickened. Boil gently for 1 minute or until mixture is almost thickened. Remove from heat and stir in the butter flavoring, salt and pepper. Pour mixture into a tin lined or greased round pan and chill in refrigerator. Gently fold over top of pan. Cover and chill in refrigerator overnight.
Remove cake from refrigerator and cut into squares. Spread tso's evenly over pan. When tso's are cool, apply sprinkles with 1 cup of water. Rub tso's with 1 tablespoon butter flavored extract. Form into desired shapes and place on top of tso's. Chill overnight. Pour pudding mixture over tso's. Drizzle with remaining 1/2 cup water.