1/2 cup butter
3/4 cup white sugar
1 egg
2 teaspoons vanilla extract
1/2 cup milk
1 1/2 cups white sugar
1/2 cup cornflakes cereal
1 cup semisweet chocolate chips
5 1/4 cups milk chocolate candy
Heat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together butter, sugar, egg and vanilla until smooth. Beat in milk and cornflakes. Divide mixture into 4 portions. Roll each portion into a 3 inch square. Place squares onto waxed paper, and cut into 1/2 inch squares. Place chocolate squares on waxed paper. Press chocolate squares evenly onto foil or parchment. Place marshmallow creme squares on waxed paper. Place chocolate squares on marshmallow creme paper. Pour chocolate center over marshmallow creme. Place chocolate squares on foil. Cut chocolate squares into 2 inch squares. Place marshmallow creme squares on foil.
Melt chocolate chips in microwave oven on HIGH 1 minute. Microwave marshmallow creme squares 1 minute. Remove marshmallow creme squares from candy can or chocolate candy can. Place marshmallow creme squares on top of chocolate squares and marshmallow creme squares on bottom of chocolate squares, over top of chocolate squares, and over bottom of chocolate squares.
Brush top and sides of foil with egg white using a small brush. Bake in preheated oven for 45 minutes, or until center of the cake is set and edges are light brown. Cool completely, and refrigerate for 3 hours.
In a small bowl, mix 1/2 cup chocolate candy with vanilla softener until smooth. Spread over top of cake and frost sides. Frost top of cake with marshmallow creme frosting. Remove foil and refrigerate for 1 hour.