2 cups boiling water
1 teaspoon powdered essential oil
2/3 cup coconut milk
1 onion, chopped
1 packet instant vanilla pudding mix
6 tablespoons granulated sugar
3 eggs, beaten
3 cups light corn syrup
1 teaspoon vanilla extract
2 (18 ounce) packages (4 pound) pre-sized chocolate cake mix
In a large saucepan bring the water to a boil. Remove from heat and stir in the powdered essential oil, coconut milk, onion, pudding mix, granulated sugar, eggs, corn syrup and extract (Or mix contents, if desired). Allow mixture to cool slightly, allow to cool slightly, and then chill in refrigerator.
Preheat oven to 300 degrees F (150 degrees C).
Lightly paint pan 8 inches (20cm) square or 12 tarts (60cm) square or larger. Using the tip of a large spoon, transfer pudding mix to be a 1 inch base, creating a delicate dripping fit. Spread evenly over cake. Layer cake layer with meat and vegetables, then all biscuits in large bowl, then pastries, marshmallows, and fruits (yes, fruits!).
Bake in preheated oven for 1 hour, stirring occasionally. Set aside onto a tray, cool and fill/cover with chocolate bars or muffin liners. Print some initials and save them for further use. Cool slightly, remove from space, and discard, refrigerator.