Cocoa Vanilla Cream Cake

This is something on the lines of http://preethskitchn.blogspot.com/2016/05/yellow-pumpkin-cheese-cake.html 

The similarities being a) Egg less b) bake free c) the base used - the cheese crackers. Having outlined the similarities the methodology is entirely differently which you will agree once having read the preparation method for this cocoa oozing item. 



Ingredients:

For filling:

Cake mix (White) - 2 to 3 cups (I used Betty Crocker's)
Milk - 3 cups
Whipping cream - 250 ml

For the topping:

Unsweetened cocoa powder - 3 tsp
Sugar - 1/4 cup
Milk - 1 cup
Vanilla extract: 1 1/2 tsp
Butter - 1/2 tsp

For the base:

Cheese crackers - 250 grams

Method:


Powder the cheese crackers roughly. lay them as base on a tray or flat vessel or plate that you are using. 

Mix the ingredients given under ' For filling' without lumps. Just whip it thick. 

Then pour this on the crackers. 

Then again top it with crackers.Then again use this whipped portion to cover the crackers completely. Now you would have 2 layers of the whipped mix and 2 layers of cheese crackers. 

Now the topping you will have to add the ingredients in a vessel  (EXCEPT VANILLA EXTRACT and BUTTER)and whip it once you have a smooth texture. Switch on the stove and keep stirring until the cocoa mixture begins to boil switch off  immediately then after a minute or two add the vanilla essence. Mix it. 

Now use this for topping. 

Refrigerate it overnight and here it is!