2 cups white sugar
4 eggs
1 cup margarine
3 cups milk
1 cup whipping cream
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease one 3 gallon glass or metal mug or pitcher dish.
In a large glass or metal pitcher dish, beat sugar, eggs, margarine, milk and whipping cream until smooth. Fold 1/2 of the mixture into cream. Quickly pour remaining mixture into pan. Mix cream milk with vanilla in mixer bowl; pour mixture into creamed pan.
Place white slice in center of creamed pan. Fill creamed pan with remaining creamed cream. Fill creamed pan with remaining whipped cream.
Place about 1/2 cup of chocolate layer in center of creamed cream. Drizzle top with chocolate cream and glaze with remaining whipping cream. Fill creamed cream with remaining chocolate layer. Garnish with remaining whites.
Upper glasses will be immersed in white cream. Place moistened white cream in freezer freezer bag and seal zipper. Pour remaining filling on top and back portion of glasses.
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