Beat the soft margarine with the sugar using a mixer until the sugar is absorbed.
Add the eggs 1 by 1 while stirring nonstop. Add the vanillas, mixed together flour and baking powder and finally the chocolate sprinkles - stir them with a spatula though.
Pour the mixture into an oven dish smeared with margarine (no larger than 10 1/4″ (26 cm) in diameter). Bake in a preheated 356°F (180 °C) oven until ready, leave in a cool area to cool completely and cut it into the desired slices.
Make the syrup by combining all the ingredients for it. Once it comes to a boil, pour it evenly over the cooled cake.
For the cream glaze, set aside 2/5 cup (100 ml) of the milk and dissolve the starch in it. Pour the rest of the milk in a metal container, along with the sugar, butter, cocoa and put it on low heat.
Shortly before boiling point, add the dissolved starch and stir energetically in one direction until the cream thickens. Pour it over the syrup cake and distribute it evenly.