3 1/2 cups butter or margarine
2/3 cup unsweetened baking cocoa
1/4 cup white sugar
1 cup white sugar
1 1/4 cups milk
1/2 cup milk chocolate syrup
1 1/2 teaspoons dark rum flavored vodka
1 (21 ounce) can chocolate syrup
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch jelly roll pan.
In a large saucepan over simmering water, combine butter, cocoa, and sugar. Warm to any degree without burning, but the heat should really be just over medium heat. Beat in the sugar, beating well after each addition. Beat in the milk, one cup at a time. Bring to a full boil over medium heat, adding hot water as needed. Remove from heat. Cool slightly in pan, leaving syrup, and continue beating with two cups of cocoa mixture. 1 remain to serve.
Preheat grill to broil.
Meanwhile combine chocolate syrup and vodka. Shake gently in to a dollop-size portion of whipped cream and chocolate syrup stand to one side. Spread into prepared pan 10 inches apart.
Bake 30 to 40 minutes in the preheated oven, until center of the sponge is just slightly browned. Cool completely.