14 graham crackers
1/4 cup vegetable oil
1/3 cup white sugar
1 1/2 cups vegetable oil
1 cup honey
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (8 ounce) can refrigerated white cake mix
1 cup heavy whipping cream
3 cups crushed ice
3 cups vegetable oil
3 cups fresh fruit preserves
2 cups chopped walnuts
Preheat oven to 425 degrees F (220 degrees C). Grease and flour 2 9-inch round cake pans.
In a large bowl, merge graham crackers with 1/3 cup oil. Mix in sugar, 1 1/2 cups oil, honey, lemon zest and vanilla extract. Spoon mixture into two heavy-duty 9-inch round cake pans. Fill each with half of cake mixture, filling about 2/3 full.
Bake in preheated oven for 30 to 35 minutes, or until an instant-read thermometer inserted into center of graham cracker reads 170 degrees F (80 degrees C). Cool completely before frosting.
Meanwhile, place 3 cups cake mix in heavy-duty 1/3 cup water; stir well. Pour 1/2 cup of into graham cracker hole. After filling has formed, top with remaining cake mix. Beat whipping cream to soft peaks with electric mixer. In a mixing bowl, beat orange juice, lemon juice and almond extract. Beat cream cheese, sugar and lemon zest to medium peaks. Whip cream with egg until stiff.
Cut orange and lemon zest into 1/2 inch tube shapes.
Place graham cracker into stick shaped shape in cake pans. Place second cake on top of graham cracker on top of remaining cake in pan. Frost edges and top before filling, using orange and lemon zest. Frost a third cake, using orange preserves. Scoop fruit into individual serving bowls, or freeze. Serve in individual bowls or neat, chilled dessert wrappers. Store covered at room temperature for up to 24 hours.