1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons milk
2 teaspoons vanilla extract
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 (3 ounce) package cream cheese, softened
3 teaspoons white sugar
2 eggs
1 cup butter, softened
1 teaspoon vanilla extract
1 cup milk
2 (3 ounce) packages cream de luxe milk chocolate candy
1 (4 ounce) can crushed pineapple, drained
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) pans.
In a large bowl, stir together flour, baking powder and baking soda. Mix cereal, sugar, eggs, butter and vanilla until well blended. Combine corn syrup, powdered coffee and bread crumbs; stir into creamed mixture until just combined. Press into a 9 inch springform pan or other 9-inch round cake pan and crimp edges with tines of fork. Place cake on oven rack.
Bake in preheated oven for 55 to 60 minutes, or until knife inserted in center comes out clean. Cool cake completely. Frost edges and line with cream cheese or butter glaze. Frost edge of cake with coconut creamers to smooth texture.
When cake has cooled, edge the top of the small cake bottle with a taper; press the frosting through. Be extra careful as this can burn! Slice cream into squares; sample to ensure spread consistency. Cut cream into pieces; place on plastic spoon or bowl. When using fork to make cut, spread evenly over cream filling. Spoon whipped cream on top of cake.