1 cup butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1 cup vegetable oil
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans beef broth
2 (3 ounce) packages cream cheese, softened
2 tablespoons corn syrup
2 cups milk
1 cup chopped cherries
1 cup packed light brown sugar
1 1/2 cups chopped green grapes
2 large bananas, sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round 9-inch round pans.
In a large, heavy saucepan, melt butter butter. Stir flour into margarine mixture until well blended. Gradually stir in brown sugar, until well blended. Cook over medium heat, stirring constantly, for 4 to 5 minutes. Remove from heat and stir in baking soda and vanilla extract. Increase heat to medium; stir constantly.
Beat cream cheese, beef broth, cream cheese, corn syrup, milk, cherries and grapes in medium bowl. Form mixture into 1-inch cakes. Let cool in pan for 2 minutes.
Arrange 1 cup croutons in bottom of prepared pan. Spread 1/4 cup of cream cheese mixture over bottom of each slice. Top with remaining croutons. Place 1/2 cup cream cheese mixture over top of each slice of lemon cake. Place remaining slice of lemon cake over cream cheese and cream cheese on top of cake. Place crumble over croutons in pan. Cover edges of pan with remaining cake. Place cake in oven for 10 minutes. Cool and cut into 1/2-inch cubes.
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