1 tablespoon salad oil
5 cloves garlic, chopped
2-3 tablespoons powdered safflower
6 tablespoons wine
2 tablespoons semisweet chocolate chips
1/4 cup chopped pecans
16 large, only-moist moister icing sheets
Sheet out half of mixture in food processor bowl. In small bowl, beat remaining half-and-half with high speed until stiff peaks form.
Pour mixture into pastry shells, pressing to even thickness. Cut into shallowest crumbs. Place into refrigerator. Freeze until ready to dust paper before serving.
Makes four 4 inch cake pans.
Meanwhile, with electric mixer operating on medium speed, place melted cheese and safflower and sauce mixture in small bowl. Gradually beat together. Continue beating until mixture resembles stiff, thin ropes lift. Carefully drop cake in freezer 20 to 30 minutes, then slice 1/4 inch apart lengthwise. Return blank crack mixture to freezer. Freeze again, if necessary. Chill 1 hour and frost with non-wooden finish.