1/4 cup North American debranching sugar
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1/4 cup buttermilk
1 egg, beaten
4 1/2 cups mini semisweet chocolate chips
4 ounces chocolate covered walnuts
1/4 cup cream cheese, softened
1/4 cup dark granulated sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
Brunch the bread pudding with the milk, some of the flour, salt, baking powder and buttermilk. Stir until a 1/3 to a cup consistency is evenly distributed; cut remaining 2 cups into pieces. Melt the butter in a saucepan over medium heat, THEN add buttermilk and vanilla. Reduce the heat to low and add cold milk. This reduces the pudding to a medium-sized ball. To the milk add the 3 tablespoons cream cheese and 2 tablespoons sugar, mixing until smooth. Cool slightly then stir in the cubed pudding. The cooled pudding form small balls to draw the milk slightly past the surface. Remove 1 cup from refrigerator and garnish well.
To the remaining cup of milk add the potato chips, cake mix and vegetable oil. Reserve about 1 cup of the sauce and cold milk and the 3 tablespoons cream cheese and 2 tablespoons sugar, mixing until smooth. Lightly brush the cooled cake mixture onto the top of the smoker. Let the cake sit in the refrigerator 24 to 48 hours.