1 cup margarine, softened
1 1/4 pounds confectioners' sugar for decoration
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 cup vanilla syrup
3 cups sliced fresh strawberries
1 cup finely chopped almonds
8 cups Milk Chocolate Chiffon
In a medium saucepan, melt margarine. Stir in the confectioners' sugar. Beat in the flour, baking powder, vanilla, and sugar mixture. Dissolve egg yolks in the milk chocolate sauce. Bring mixture to a rolling boil.
When mixture has cooled, spread layer of cake over 3 tablespoons and sprinkle with chopped strawberries. Cut remaining butter with knife or spatula across the entire surface of the cake; set aside.
Heat the chocolate and milk chocolate in microwave ovens on high for 5 minutes, stirring constantly until chocolate is completely melted and smooth. Spread layer over cake. Place racks in the interior of a 12x18 inch dish and place on cake.
Allow to cool completely in pan for 5 minutes before removing from rack and placing onto serving platter. Refrigerate for 4 to 6 hours before cutting into 1-inch squares.
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