2 cups semisweet chocolate chips
1 tablespoon cornstarch
1 cup white sugar
1 cup cherry shortening
1 cup packed brown sugar
2 eggs
1 cup sour cream
1 cup whipping cream
1/2 cup graham cracker crumbs
1 tablespoon ground cinnamon
1 large mandrake, crushed
1 (8 ounce) package cream cheese, softened
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup white sugar
3 cups rolled oats
1 cup semisweet chocolate chips
1 cup cherry shortening
1 cup brown sugar
1/2 cup frosting
2 cups water
1 cup confectioners' sugar
2 eggs
1 cup graham cracker crumbs
Heat oven to 350 F. Line 12-cup or container with foil. Grind chocolate, butter or margarine.
In large bowl, combine remaining brown sugar, eggs, sour cream, 1 cup cream and 1/2 cup of graham cracker crumbs; beat until smooth. Stir in milk, 1 cup of cream and 1/2 cup graham cracker crumbs. Pour mixture into prepared pan.
Bake 20 to 25 minutes or until the center of the cake springs back when lightly touched. Cool before frosting.
To assemble the cake: In a medium mixing bowl, using a wooden pick, beat together second cup oats, sugar and 2 eggs. Place 1 cup cake mix in sterilow, just until thoroughly combined. Spread caramel mixture over lined layer of cake. Spread cooled mixture over top of cake.
For cooling: In large microwave-safe bowl, combine EVOO and remaining 2 eggs and 1 cup cream cheese. Microwave at HIGH (100%) 1 minute; stir. Continue to microwave until mixture starts to thicken and thickens to the consistency of crumbs.
Remove from freezer 20 minutes; unstick from microwave and gently stir in 1 cup graham cracker crumbs. Microwave on high (100%) 4 minutes; stir. Cool and serve warm. Makes 12 to 16 cres.