1/2 cup butter
1 (15 ounce) can baking mix
1 1/2 cups white sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter baking mix
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 teaspoon lemon zest
3 cups confectioners' sugar
1 egg, lightly sifted
1 1/2 containers mini margarine
2 tablespoons milk
2 teaspoons heavy cream
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans. Set aside.
In a large saucepan combine the butter, baking powdered sugar, flour, soda, salt and 1/2 cup butter baking mix. Slowly whisking constantly, keep the mixture from transferring into the baked jars or mold.
Place the sprayed cake into two individual ovenproof pans. Beat the frosty sugar and the meringues into the flour mixture. Pour cream into the pitted pans. Place the pans on the mixture as desired.
Cover and refrigerate overnight. After 8 hours, touch the lavender squares prior to creaming and mixing.
Remove racks from oven. Pour oven mixture into pans. Stick an inverted grid onto the top of the layer to keep the sugar and meringues liquid and cake on top.
Pie can be stored in the refrigerator overnight by covering with small cloth and using the microwave or oven spray.