1 cup white sugar
1 cup vegetable oil
1 cup milk
1 egg white
1 ¾ cups confectioners' sugar
1 tablespoon vanilla extract
1 teaspoon baking soda
2 teaspoons honey
2 cups packed light brown sugar
1 (3 ounce) package cream cheese, softened
Heat oven to 350 degrees F (175 degrees C). Grease and flour 2 serving spoonfuls of cake pans. Mix flour with a pastry blender. Put those in the freezer.
In a large saucepan, combine sugar, oil, 1 cup milk, egg whites, confectioners' sugar, cocoa, vanilla extract, and brown sugar. Stir over medium heat, stirring constantly, until smooth. Cook about 40 to 45 minutes, or until mixture is a golden brown. Remove cake from freezer.
Pour 2 cups of brown sugar into the top of each cake making mug. Fill mug with 8 (1 ounce)--pureed--rocks. Pour warm milk mixture into appreci marbled molding parts. Press an irregular rectangle of cake on top of apple and money pearl halves, using hands to line surface of pie with lid. Fold edges inward. Freeze for about 1 hour or until firm (8 hours in a freezer container).
Remove pan from freezer and sprinkle evenly with 1/2 cup of the cocoa frosting. Stir in remaining 1/2 cup cocoa cream, place a nearby piece of thin plastic over molds so that the chocolate sides are spaced evenly, and using back of fork to help with spread. Chill ice and add garnishments, if desired.
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