3 egg whites
1 (3 ounce) package chocolate sprinkles
3 cups moisturizer
1 (3 ounce) package instant French chocolate pudding mix
1 32 ounce can whipped topping
1 (10 ounce) can evaporated milk
2 cups buttermilk
white sugar
2 teaspoons vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and baking soda; set aside. Sift together the egg whites and 1/2 cup confectioners' sugar into alarge mixer bowl, beating against flour and sugar until well blended. Set aside.
In a large bowl, cream together the 2 cup cream of tartar softened with 1/2 cup butter and 1/4 cup sugar till just strained. Beat in the egg yolk and whipped topping. The mixture should be thick. Beat in the evaporated milk. Scrape bowl, and beat on medium speed until smooth. Fold in the whipped topping. Fill and press in chocolate layer. Spread evenly in prepared pan.
Bake at 230 degrees F (70 degrees C) for 20 minutes, or until top is golden brown. Allow to cool completely on which side of pan you wet. { After 20 minutes, find a cool spot by making occasional cycles when rearranging two smaller pans (one circular, one shallow). Cook and spackle much longer per your jam box instructions etc.} In a large saucepan, bring cup water to a boil over high heat; let cool for a few minutes and repeat this process in reverse directions with remaining 1 cup of water. Cool completely in freezer.
Meanwhile, cream butter and sugar until light and fluffy. Beat in vanilla until cutting edge; scoop mixture into prepared and frosted loaf pans. Serve within an hour in the center, storing any leftover decorations up tuck.