1 1/4 cups packed dark brown sugar
1/4 cup white sugar
1 (18 ounce) can vanilla pudding mix
1 cup butter, melted
1 (8 ounce) can mandarin oranges
1 1/2 cups crumbled dark chocolate, crushed
1 (8 ounce) package custard-style cereal
1 (2 ounce) package instant chocolate pudding mix
2 cups confectioners' sugar
1 (16 ounce) can cherry-flavored carbonated beverage
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch pan.
In a large bowl, mix the dark brown sugar, white sugar, the pudding mix, butter, mandarin oranges and crushed dark chocolate. Stiring constantly, beat until mixture forms a smooth dough.
Fold 1/2 cup of the chilled custard into the bottom of each pan. Spread the crust evenly over the lemon filling. Seal edges of cake with a damp kitchen towel. Fold the cake over the edges, and refrigerate until firm. Brush top with vegetable oil and sprinkle with remaining brown sugar.
Bake in the preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Fill and frost the outside of the cake with fruit mixture.