2 eggs
2 cups milk
2 (3 ounce) packages French chocolate flavored Jell-O
2 teaspoons baking soda
2 teaspoons vanilla extract
8 ounces buttery round crackers
2 (1 ounce) squares unsweetened chocolate, chopped
1 (16 ounce) tin marshmallow creme
3 vanilla wafers
1 cup confectioners' sugar
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix eggs, milk, chocolate gelatin, baking soda and vanilla.
In a small glass jug, blend softened butter and 2 tablespoons powdered sugar together. Pour mixture over egg mixture, stirring just enough to keep toppings cohesive. Pour mixture into prepared pans.
Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, about 25 minutes. Cool completely, and slice into squares. Serve hot. Cinnamon candy or butter candy, to taste, can be warmed using a glass of cold water until it begins to melt. Cool completely. Frost shapes with frosting; drop nuts onto the top of the cake. Cut into squares.