2 (11 ounce) cans buttermilk
1 (3 ounce) package instant vanilla pudding mix
2 cups white sugar
4 eggs
1 cup vegetable oil
3 (1 ounce) squares unsweetened chocolate or butter flavored gumdrops
1 (9 inch) unsweetened chocolate cake pan
1 1/2 cups buttermilk
1/2 cup white sugar
1 teaspoon ground cinnamon
1/3 cup pecan halves
1 (3.4 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Buttermilk and sugar are optional, but highly recommended, to keep the dough from sticking and cracking. Sift together flour, baking soda, baking powder, and baking soda. Add to flour mixture, a little at a time, until dough forms a ball. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into thin strips. Keep rounded to avoid overhang.
Bake for 40 to 45 minutes in the preheated oven, or until lightly browned. Remove from the oven and remove from waxed paper. Chill 10 minutes before serving. (For a nice, firm ball you could also make the cake larger by piecing the cake up like a jellyroll.)