Melted Cake Batter Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and shortening.

In a large bowl, stir together the flour mixture for the crust ingredients, just until combined. Stir in the sake of water, until dough is smooth and elastic. Knead for about 5 minutes, or until a small to medium ball of dough can be lifted and rolled into a rectangle 6x10 inches.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes before cutting into squares.

To make the Chocolate Filling: In a medium bowl, stir together 1 cup white sugar and cocoa powder. Combine butter and 1/2 cup white sugar, gradually raise heat until hot. Add vanilla extract and vanilla, and whip until sugar dissolves. Add remaining 1 cup of sugar, if necessary, to achieve desired consistency. Pour into cooled crust.

To make the Filling: In a medium bowl, stir together 2 cups sugar and 1 cup melted butter until smooth. Puree cocoa in 1/2 cup milk. Add 1 teaspoon vanilla extract and heat until hot. Spoon mixture into cooled crust.

To make the Mering: For Sauce: Place 2 cup packed heavy cream in a medium saucepan and bring to a boil; reduce heat and simmer, stirring, for 1 minute. Stir in sugar, cream and cinnamon and remove from heat.

For Filling: In a heavy saucepan, combine 1 cup heavy cream, 1 1/2 teaspoons vanilla extract, 3 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract. Heat, stirring constantly until mixture is thick and sugar is dissolved. In a small bowl, stir together pudding mix and other pudding ingredients. Add to sauce, and heat, then pour on topping. Chill, covered, at least 2 hours before serving. Refrigerate leftovers, if any, for up to 3 days.