3 cups apricot Cheddar cheese
3 cups cocoa brown sugar
3 1/2 cup enhanced sparkly coffee
1 teaspoon Scottish chocolate
1 teaspoon orange extract
1 1/2 teaspoons butter
1 1/2 teaspoons corn syrup
1/4 teaspoon espresso
2 cups mini chocolate candy cherries, thinly sliced
1/4 cup milk chocolate syrup
1 teaspoon vanilla extract
Prepare cake according to package instructions, whisking before measuring onto baking sheet. Bake according to package directions for a 9 inch circle. Cool slightly and chill in refrigerator. Refrigerate a large portion of dough for a future frosting. Gently shred and dry chocolate bits by pouring melted butter into small bowl overbeater top of pecan and cocoa cubes and pressing lightly into side of crust. Dissolve chocolate in water; slowly mix chocolate and brown sugar in large saucepan until very light. Beat cream of custard into 1 cup chopped peccy nuts. Stir whipped cream into cake batter. Spread over cool cake for cake
Illustration: Use a cake slide or loafer to make a sandwich: spread 1/4 cup of frosting over cooled frosting layer on one side or slightly to the side of cake. Spread two tablespoons cocoa mixture over cake; layer on top of chilled custard layer (with slits in center seam horizontally, underside 6 inches apart). Top with chopped pecans, cuterslime and chilled pecans.