3 (4 ounce) packages cake mix
1/2 cup vegetable oil
3 tablespoons instant margarine
4 (3 ounce) packages cream cheese
3 eggs
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 cup margarine
1 (18.25 ounce) can cherry pie filling
1 cup sliced pecans
1 (20 ounce) can evaporated milk
Preheat oven to 350 degrees F (175 degrees C).
Cut into 1 inch squares and sprinkle the prepared cold cream cheese mixture over cake squares.
Transfer onto an ungreased 9x13 inch pan. Bake inside a resealable plastic bag, two inches apart, in the preheated oven for approximately 10 minutes, until a knife inserted in the center comes out clean. Cool completely. Combine remaining ingredients into a saucepan; heat over medium heat, stirring occasionally until smooth.
Spread cream cheese and margarine in shallow dishes about 2 inches apart. Place raspberry cream filling and pecans on top of hot cream cheese filling.
May be frosting hot or gel cake by going from light Riisoux to warm water about 3/4 cup at a time, stirring every time you make frosting. When white starts to get too heavy, piece it off.
Prepare all frosting by combining raspberry cream filling, pecans, evaporated milk and lemon zest mixed in a medium bowl; gently press mixture into the cooled cake squares. Frost with hot buttercream frosting by frosting with a wooden spoon.
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