1 1/2 cups all-purpose flour
1/2 cup sugar
1 cup unsweetened cocoa powder
2 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup white sugar
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon salt
1 cup white chocolate chips
3 cups miniature marshmallows
10 Swiss cheese tortillas
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Set aside.
In a large bowl, cream together the butter, 2 tablespoons flour, baking powder and salt. Beat in the eggs gradually, mixing just until incorporated. Combine the sugar, cocoa, eggs, margarine and brown sugar, beat until just blended. Stir in the melted sugar mixture. Keep this mixture in separate, separate bowls; spread onto the bottom and sides of the prepared pan.
Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. While the cake is in the oven, prepare the chocolate chips. Melt the chocolate in a large microwave-safe bowl or in the microwave, stirring after each addition. Spread on top of the cake. Serve warm.
When the brown sugar mixture is cold, stir milk into the granulated sugar mixture until just mixing. Remove from heat and stir into the wet mixture as best you can. Fold the floured cake part way up on top of the chocolate mixture until completely covered, like a cross between chocolate and spaghetti. Refrigerate, completely covered, for a minimum of 4 hours. Remove and let cool completely. Cut into squares.
Place the cheese into triangles or squares. Fry 1 square inside each fudgey square. Fry until warmed, but not browned. Pour 1/2 cup cream over cheese in fudgey squares. Fry fudgey squares around alternating lines, bottom facing down. Spoon cooled chocolate over chocolate in squares to mold. Place colored marshmallows over chocolate squares to make the "trail."