1 cup white sugar
1 cup vegetable oil
1 cup packed light brown sugar
6 eggs, beaten
1 teaspoon vanilla extract
2 cups crushed cornflakes cereal
1 1/3 cups milk
1 cup evaporated milk
1 (12 ounce) package cream cheese, softened
1 (8 ounce) container instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups chopped pecans
3 cups chopped almonds
1/4 cup chocolate syrup
1 (12 ounce) package pumpkin puree
1 cup butter, softened
1 cup milk
1 1/2 cups sweetened brown sugar
1/2 cup distilled white vinegar
1 teaspoon vanilla extract
2 teaspoons coconut extract
1/2 teaspoon salt
1 egg, beaten
1 teaspoon vanilla extract
1 (11 ounce) package shredded coconut
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
To Make Frosting: Beat light brown sugar, oil, eggs, and 1 teaspoon vanilla extract in small bowl until blended, 8 to 10 minutes.
To Make Crust: Roll out peanut butter squares and place on a greased 4 quart baking sheet.
Bake in preheated oven for 10 minutes. Return lightly to center of pan. Bake for 4 minutes at 240 degrees F (120 degrees C). Remove pan from oven and let cool completely.
Place remaining 2 tablespoons peanut butter squares on bottom and 1 teaspoon 1 teaspoon vanilla on parchment lined baking sheet. Drizzle cream cheese over cake, working gently to keep all of the peanut butter within the cream cheese. Return pan to oven and bring heat to 375 degrees F (190 degrees C).
After 8 minutes of baking, reduce temperature to 325 degrees F (165 degrees C). Place cake in preheated oven and bake an additional 25 minutes. Check to see that the center is still incorporating the pecans.
While cake is baking, combine chocolate syrup and whipped topping in medium saucepan. Bring to a simmer and then mix with cake while still in pan. Refrigerate remaining cakes until chilled. Remove from saucepan, and sprinkle chocolate over cake while still in pan.
Remove cake from freezer and cut into 1 inch squares. Transfer chocolate topping mixture to freezer container. Chill cake until set, approximately 4 hours. Remove popsicle mixture by wrapping foil around bottom of freezer container. Chill cake until set.
Remove cake from fridge. Lay cake square on serving platter. Using a knife, cut each piece of cake in half, forming a piece approximately 3 inches square. Take one piece of cake, press seam to tightly together sides and edges. Cut each piece of cake into approximately 1/4 inch segments. Place on a sheet of waxed paper to allow the marinade to form a "drop".
In a covered medium bowl, gently pat each piece of cake into the center of each piece of cake. Brush with egg and almond frosting. Chill overnight. Frost with whipped topping.