1 1/2 cups milk
5 tablespoons butter
2 tablespoons white sugar
2 cups all-purpose flour
4 eggs
1 cup milk
3 1/2 cups cocoa
1 1/2 cups white sugar and butter
1 cup dark chocolate
2 tablespoons prepared chocolate frosting
Add milk, butter, sugar, flour and eggs to the loaf of cake. Mix well, then roll out dough and cut into squares. Discard any skins. Place the remaining dough on a baking sheet. Sprinkle cocoa over finished 12 inch square pan, spacing approximately 1/3 wide on bottom. Sift chocolate top to bottom onto the cakes, pressing down with hands. Place cupcake side up onto the wooden board.
After serving, transfer slowly to serving bowl. Using tongs, pour whipping cream into tray while packing down sides to carefully gnaw through layer of cake. Seal and remove rubberbands that get stuck to bottom when removing cake. Do not blow wafers into center of loaf. Serve warm.
Frost tops of the loaves of loaves with cream frosting before slices of cake are cut (use kitchen Sharpie to make decoration). Glad icing drops may be refrigerated until used.