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Put all of the ingredients for the dough into a bowl and combine with your hand. Work the butter in well and put into the fridge for a few minutes.
Preheat the oven to 350 F. Butter and then flour the outside bottom of the pan.
Cut the dough into six equal pieces. Roll it very thin, to less than ⅛", and until your dough layer is just little bigger than the back of your pan.
Transfer your dough layer onto the cookie sheet pan, cut around the edge, and bake for 10 to 15 minutes.
Once baked, cool the layers completely before spreading the filling.
For the filling, cook sugar and 4 cups of milk on medium heat, add chocolate and cook until melted.
Mix remaining milk with corn starch and add to the mixture once it reaches soft boil. Cook until thickened.
Mix the cooled filling with butter until creamy.
Layer the cake with filling between each layer and weigh down for at least five hours or overnight.
Finish with powdered sugar or white chocolate glaze.