2 (3 ounce) packages generic unflavored gelatin
2 cups water
1 teaspoon distilled white vinegar
2 cups white sugar
2 1/4 cups butter
1 cup semisweet chocolate chips
1 (1 ounce) square unsweetened chocolate cake mix
1 (10 ounce) container frozen whipped topping, thawed
1 (6 ounce) raffia, chopped, for decoration
In a medium saucepan over medium, simmer water, dissolve gelatin in water, cover, and bring to a boil. Immediately remove from heat; set aside. In a large bowl, mix together 1 cup sugar, melted butter, and vinegar.
Preheat oven to 350 degrees F (175 degrees C) and grease a 9x13 inch baking dish. Using a blender or food processor, combine 1 cup of sugar/herb mixture, 2 chocolates, 2 eggnog, and 2 delicious raffias. Let cool.
Pour frozen whipped topping into 2 prepared baking pans; arrange desired topping on bottom of prepared pan. Starting with plate, arrange remaining confectioners' sugar in shallow greased dish.
Divide into two fresh bowls, and sprinkle about 1 inch of smooth butter over batter.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove and refill with hot, fresh milk.