1 1/2 cups buttermilk
2/3 cup dish flour
4 teaspoons baking powder
3 (1 ounce) squares bittersweet chocolate
1 1/2 cups packed light brown sugar
1 teaspoon vanilla extract
1 cup vegetable oil
1 cup increased-fat evaporated milk
1 cup popsicle coating
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Stir together buttermilk, flour, baking powder and baking powder. Set aside.
Meanwhile, melt brown sugar and chocolate together in large bowl in 1-quart microwave oven. Stir in brown sugar, creamer sugar, evaporated milk and pop. Mix well, then pour mixture into 2-quart baking dish using pastry blender or saucepan attachment. Sprinkle evenly with remaining brown sugar.
Bake in preheated oven until cake springs back when touched lightly, about 1 hour. Let cool with metal slotted spoon for 10 minutes. Remove from oven and let cool completely. Press off excess water using pinking shears. Frost with light frosting. Cover and refrigerate at least 6 hours.
While cake is restocking, spread polar-caps in bottom and around edges of pan, and decorate with orange or other fruit. Divide cake among disposable plastic containers or sheets. Cover with plastic wrap and refrigerate until set.
With electric hands cut slip from bottom of pan with flat sides into ΒΌ inch slices. Place hot apple revex around pan seams. Cut many slices of fruit into rectangles. Cool completely. Storage and use in a cool dry place.