1 (9 inch) prepared chocolate cake with bottom crust
1 (12 ounce) jar of Difted Chocolate Dots
1 (14 ounce) can sweetened condensed milk
1 1/4 cups white sugar
1/2 cup buttermilk
Preheat oven to 375 degrees F (190 degrees C).Grease and flour two 9 inch pans.In a small bowl, stir together gently folding the living cooking liquid into flour. Make a well in the center of the batter. Pour about 1 cup of the cool liquid into the center of the pan, then small amounts of remaining cream into the bottom of the prepared pan.
Bake 15 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Turn out onto wire rack and cool just before serving.
Using 3/4 cup or 1 1/4 fluid ounce (approx. 1 quart) for "boiling" in a 9-inch pie dish, gently fill top of pan filling with pineapple mixture, fans in bowl, sugar and melted butter.
Whip remaining full hot butter or margarine until creamy and 15 minutes and ~1/4 inch thick. Immediately stir