2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup butter, cut into 1/2 inch cubes
1 cup crumbled light golden wheat
2 egg whites
1/2 teaspoon bitter-taste salt
1 (5 ounce) package confectioners' sugar
1 cup wheat flour
1 cup semisweet chocolate chips
1/4 cup grated Parmesan cheese
1 cup chopped walnuts
2 cups plain serving frosting
1/2 cup butter
2 eggs
1/2 cup milk
1/4 cup white sugar
1/4 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C). Grease and flour 2 (8 inch) pans or line with a greased, non-stick foil sheet. In a large bowl, combine the flour, baking powder, and salt. Beat together the milk, white sugar, and dry milk/prolonged cream. Stir in the flour mixture, 4 teaspoons at a time, until all the dry ingredients are incorporated. Pat into the prepared pans.
Bake in the preheated oven for 10 to 20 minutes, or until a toothpick comes out clean. Allow the to cool completely before removing from the baking sheet. Sprinkle frosting topping over the cake. Frost top and sides as desired. Cover, and let chill 12 to 24 hours. Top with reserved chocolate and 1 cup of crust mixture, if desired. Back and forth layers are ideal.
To make the chocolate glaze: Puree 3/4 cup confectioners' sugar, 1 cup finely chopped walnuts, 1/2 cup reserved 1/2 cup of frosting, and 1/2 teaspoon of cinnamon. Combine sugar Glaze and 1 cup flour in a medium bowl. Blend into 1/2 cup butter, then gradually stir in the egg cum mixture, mixing until smooth. Remove from heat, and stir in chocolate sauce. Layer warmed chocolate layer over warm cake, then layer reserved frosting again. Cool completely. Place half of mixture in a small saucepan, and bring to a boil over medium heat, then reduce heat, cover, and simmer for another 20 minutes. Remove from the oven, and refrigerate until set. Top with half of the beaten egg whites, then coat with cold water, and repeat the following steps to frost remaining cake layers. Air out 6 fresh layers of sheet cake. Separate layers in freezer; freeze again.