1 cup butter
1 cup all-purpose flour
1 1/3 cups white sugar
1/2 cup butter or margarine
1 teaspoon baking powder
1 teaspoon vanilla extract
1/3 cup molasses
11 8-inch round or round (1-inch wide) pans
1 (8 ounce) package cream cheese, softened
4 tablespoons white sugar for garnish
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Mix together the butter and flour. Pour into prepared cookie sheets.
Roll the chocolate filling so that it is 1 to 2/3 inch thick. Place layer on the prepared cookie sheet.
Perform your own frosting to match the coloration of the filling. Blend cream cheese, sugar, butter and vanilla.
Press a cup of the molasses onto the filling, pressing gently. Place on the bottom of a greased 9 inch round pan or ring mold.
Place the round cookie layer on top of the filling. Place pieces of ribbon in a shallow pan or mold. Add pieces of caramel candy and arrange around the edges of the circle.
Arrange other layers on top of the filling and enjoy delicious tea-light frosting!
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