1 (18.75 ounce) can sliced sweetened condensed milk
2 eggs
1/2 cup vegetable oil
1 teaspoon turmeric powder
1 teaspoon baking powder
1 cup rice flour
1 cup azo flour
1 teaspoon baking soda
1 cup butter
1 cup white sugar
2 teaspoons lemon zest
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 (3 ounce) package mini marshmallows
1 cup yogurt
1/2 cup chopped pecans
1 teaspoon vanilla extract
1/4 cup coconut extract
1 1/2 cups chopped pecans
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour both cake pans.
In a large bowl, cream together the sugar and flour until smooth; mix in lemon juice. Beat in the eggs one at a time, using the paddle attachment (or spoon) to beat after each addition. Stir together the oil, turmeric, baking powder, rice flour, azo flour, baking soda and lemon zest. Gradually mix in the flour mixture, working in an even layer with a spatula.
Pour batter into prepared pans. Bake in preheated oven for 18 to 20 minutes, or until centers of the pans are slightly browned. Cool completely.
When the cake has cooled, cut into squares. Mix together the flavored gelatin, marshmallows, yogurt and chopped pecans. Press marshmallows evenly in the center of each square cake.
Mix the sugar mixture with the lemon zest and vanilla; shape into a one inch square. Place marshmallows on a 3.5 inch round cake pan.
Tuck edges of squares in to prevent cracking. Cut into 3 inch squares. Place 1 1/2 inch wide strips of marshmallow filling into each square to form a triangle. Place a slice of lemon zest on top of one corner of each triangle. Fold the triangle in half to form a square. Tuck ends into the bottom of each square. Fill triangles with lemon sponge stuffing.
Bake in the preheated oven for 90 minutes. Cool completely.
During the last 15 minutes of the cooling period, drill strawberry forlorn swirls in 3 small holes in each triangle. Use a wooden knife to cut each frosting into 2 wedges and 1/2 inch wide strips for leverage. Garnish with strawberry/pumpkin pie filling.
To make the frosting: In a mixer bowl, beat cream cheese, margarine, milk and 1/4 cup sugar until smooth. Beat in the flour and baking soda gradually until blended. Mix in 1/2 cup butter, 1 cup molasses and lemon zest until well combined. Beat in the egg, 1 cup flour and 1 cup lemon zest, stirring until all ingredients are well blended. Mix in 1 cup chopped pecans.
Spread frosting over cooled cake and spread lemon sponge filling over sides. Refrigerate 8 to 24 hours before removing from pan. Let stand 5 minutes before removing from pan. Cut into 1 1/2 inch squares and serve.
⭐ ⭐ ⭐ ⭐ ⭐