1/2 cup all-purpose flour
1/3 cup margarine
1 teaspoon baking powder
1 teaspoon baking soda
1 cup white sugar
1 cup corn syrup
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Remove paper rim to allow caramel color to penetrate cake while baking.
In a saucepan over medium heat, heat margarine, sugar, corn syrup and vanilla. Blend sauce and food coloring until smooth. Spoon syrup and candy batter into baked layers. Spread round the bottom of each and double tops. Roll to fit.
Bake in preheated oven for 45 minutes, or until tops are golden brown. Cool on a wire rack. Reserve remaining cookie crust.