1 cup dry white sugar
1 1/4 cup evaporated milk
1 1/2 teaspoons functional milk powder
3/4 cup white sugar
1/2 cup water
8 (1 ounce) squares unsweetened chocolate, chopped
5 tablespoons butter
1 cup well-drained water
1 teaspoon Vanilla extract
2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C.) Grease and flour a 10-inch pie pan.
In a medium bowl, whisk together sugar and evaporated milk. Stir in the milk, salt, and vanilla, and set aside.
In large bowl, stir together 3/4 cup butter, 1 cup flour, and 1 cup water. Stir in the oil, 2 cups of unbleached flour, and 1 teaspoon baking soda. Mix flour mixture into condensed milk mixture until just moist enough to coat the back of a spoon. Pour batter into prepared pan.
Bake in preheated oven for 12 minutes. Uncover cake and set foundation for caramel ice cream topping. Let cool in oven for 15 minutes. Remove from oven and allow to cool completely.
To the frosting: In large bowl, beat together 1 cup of softened cream cheese, 1/2 cup sugar, and 1 tablespoon water.
To make the top: In medium saucepan, combine 1 tablespoon cream cheese, 1/2 cup sugar, and 3 tablespoons water. Cook over low heat, stirring constantly until smooth. Stir in 8 tablespoons unsweetened cocoa powder, 1 cup water, and 2 tablespoons evaporated milk. Cook over medium heat, stirring constantly until smooth. Stir in vanilla extract. Gradually stir in remaining 2 tablespoons sugar, about 1/2 cup, and 1/8 teaspoon salt. Pour mixture over frosting and let set one hour.