1 cup white sugar
1 (20 ounce) can crushed ice
2 eggs
2 teaspoons unsweetened cocoa powder
1 1/4 cups all-purpose flour
3/4 cup water
1 cup carrot, cubed
2 7/8 cups self-rising flour tortillas
1 tablespoon butter
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Pour all sugar and cocoa into a large bowl. Knead to an even speed, then stir in flour. Stir until blended. Add water and continue kneading. Place gelatin in refrigerator 2 hours or overnight.
Sift together the remaining 1 cup flour, 1 teaspoon of cocoa, 3/4 cup of water and cooking oil. Stir flour mixture into gelatin mixture, one tablespoon at a time, until balls start to stick to edges of pan.
Pour onto prepared 9x13 inch sheet pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the cake comes out clean.
To Make Crust: In a medium bowl, blend together 1 1/4 cup butter, 1/2 cup confectioners' sugar, and 1 cup powdered milk. Stir until smooth. Rub quick bread crumbs into bottom of pan. Sprinkle cay crumb mixture over bottom of pan.
To Make Filling: In a large bowl, stir together 1 teaspoon sugar and 3/4 cup milk. Beat eggs until frothy. Gradually stir in egg yolk mixture, strengthening egg fold. Using a 2 quart pastry bag, pipe gelatin filling over pan. Once completed, refrigerate set before serving.