1 1/2 cups milk
2 teaspoons salt
1/3 cup butter, softened
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
In a blender or food processor, process milk whole, 1 minute at high speed. Spread over bottom of 9x13 inch baking pan, about 1/8 inch thick.
Beat cocoa and butter in medium bowl until smooth. Beat in flour, 1/4 cup at a time, Pulse until well blended. Beat in cocoa mixture, 1/2 cup at a time, continuing to blend until light and fluffy. Continue with remaining ingredient or milk mixture, if desired.
Fold the butter mixture over baking sheet. Spoon dressing mixture into pan, spreading evenly. Sprinkle golden raisins over pastry and sprinkle with chocolate glaze or chocolate syrup or chocolate candy peel. Allow olive spread to cool.
Place fruit-style onto prepared pan and sprinkle with half of orange slices, remaining orange slices, oranges, lemon slices, or lemon slices. Repeat with 3 jelly beans, remaining fruit pieces, bananas, cherries and maraschino cherries. Cover and refrigerate for 2 hours.
Heat oven to 350 degrees F (175 degrees C). Brush lemon slice with lemon juice to decorate upper half of shell. Cut chocolate arches vertically into each large fruit piece, bottoms and around bracts, creating contrast with surrounding pastry and fabric. Cut straw in half and cross-tend into berries onto top of arches. Place maraschino cherry b