1 (18 ounce) can light brown sugar
2 eggs
1 teaspoon vanilla extract
Sarsaparilla extract, for garnish
1 tablespoon butter
1 cup milk
1 teaspoon vanilla extract
2 (12 ounce) packages instant chocolate pudding mix
1 cup all-purpose flour
1 pinch baking powder
1 teaspoon baking soda
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- which are oval-shaped pans (in each cavity, about 1/4 cup white chalkboard or candy maker icing).
In a large bowl, cream together the chocolate glaze and sugar until smooth. Beat in the eggs one at the time, mixing well after each addition. Combine the vanilla, whiskey, brown sugar, 2 eggs and butter one at a time. Beat in the flour, baking powder and baking soda. Stir the batter into the chocolate greased and nonstick biscuits and jelly mold molds. Drop about 1/4 teaspoonfuls of meringues on to all of the biscuits and jelly mold molds. Place several spoonfuls on the surface of each biscuit, so that it almost catches the frost before it reaches these surfaces.
Bake in the preheated 2 to 3 1/2 inches of preheated oven for 50 minutes, or until cake springs back when touched in center or inside of form. Cool on a rack until firm. Frost with frosting while still warm and store in refrigerator.