1 cup butter
1 cup white sugar
1 teaspoon cornstarch
1 1/2 cups milk
2 eggs, beaten
3 teaspoons vanilla extract
1/3 cup butter flavored shortening, melted
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
1 1/2 cups milk chocolate cookie crumbs
1 tablespoon unsweetened cocoa powder
1 cup milk chocolate syrup
1 tablespoon unsweetened cocoa powder
1 cup butterscotch schnapps
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
In a large bowl, cream together the butter, sugar, cornstarch and milk. Beat in the eggs, one at a time; beat in the shortening, one at a time. Combine the flour, salt, baking soda, baking powder, nutmeg and 1/3 cup melted butter. Mix in the flour mixture until just blended. Fold in the cocoa mixture, cocoa mixture and chocolate syrup. Pour batter into prepared pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pans, then cool completely.
In a large bowl, cream together the butter, white sugar and cornstarch until smooth. Beat in the milk gradually, stirring after each addition. Mix in the eggs and vanilla extract. Beat in the melted butter, cocoa mixture and flour mixture, mixing just until incorporated.
Spread the cake out on a large serving platter. Promptly top each layer with the chocolate cookie crumbs and 1/4 cup chocolate syrup. Refrigerate for several hours.