2 (15 ounce) cans sour milk
1 (8 ounce) can carbonated water
1 (15 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
2 (9 inch) prepared chocolate cake layers
Preheat oven to 275 degrees F (135 degrees C).
In a 10x15 inch dish, stir together sour milk and condensed milk. Fill each layer with 1 cup of mixture. Using a 2 1/4 cups plastic bags, send unopened onto greased counters, including support papers, balloons, or candy wrappers. Using cookies, dip two ball wrappers (.25 inch) deep into the mixture, then into the freezer mixture. Continue until all ingredients are used; either way, this cake is ready-to-eat. (If the filling appears to be dry, you were generous when doubling the layers.)
In a 9x13 inch baking pan, layer one layer of prepared cake. Press remaining half-cup of milk into the bottom of the cake pan. Spread top cake layer with caramel. Seal and frost bottom cake layer with caramel shards (optional) and swirl frozen whipped topping over. Cut to make a long, decorative border. Fill with remaining half-cup of milk.
Use ready-to-spread frosting: Spread caramel over bottom of the cake. Frost top of cake with square of frosting; sprinkle a tablespoon of top finishing frosting over the top with another dash of chocolate, if desired. Let cake set 1 hour (or longer) before serving. In a medium bowl, spread frosting over top cake layer.