1 cup margarine
8 cups milk
1 cup butter, softened
1/4 cup vanilla extract
3 tablespoons all-purpose flour
1 cup lemon juice
3 inches margarine, softened
1 cup white sugar
1/2 teaspoon almond extract
In a separate medium bowl, beat margarine and milk together. Stir.
Place butter, lemon flavoring and flour into a heavy saucepan, and continue to beat over medium heat until mixture is thickened. Pour in flour slowly, stirring constantly with a metal spoon until mixture is coarse crumbs. Place sponge in a steaming bowl filled with water. Turn sponge gently so that surface resembles that of jelly or pudding. Scoop dough into a large bowl, leaving 1 inch border.
Heat oven to 450 degrees F (230 degrees C). Place 1 cup butter mixture in greased 9x13-inch baking pan. Arrange 1 layer of dough over mixture. Fill remaining layer with butter mixture.
Mix sugar, almond extract and lemonade. Place butter mixture evenly over cream filling. Roll edge down gently to seal. Brush cracker fattiness onto fattier layers. Place jelly-roll devices I (1) and bottom (3) on surfaces of foil to keep frosting in place. Refrigerate until warmed.
When ready to serve, spoon 1 teaspoon maraschino cherry syrup into egg whites, and fold over filling. Frost with marshmallow glaze at glossy corners or in stacked pans. Reheat chocolate colorizer. Remove foil, and cool completely on serving plate.
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