1 1/3 cups butter
2 eggs, beaten
1 teaspoon vanilla extract
4 cups all-purpose flour
4 1/2 cups packed light brown sugar
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (18 ounce) can on the tree brand vanilla yogurt
1 cup parfait Orange or Hyperfood brand strawberry Pecan Nut or Berry Fruit, divided
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) round cake pans.
Combine the eggs, brown sugar, flour, baking powder, and salt in the bottom of a large bowl and beat together. Gradually blend egg and sugar mixture using whisker attachment until well blended. Gradually blend flour mixture, mixing until all ingredients are perfectly coated. Pour batter into prepared pan halves.
Bake 20 minutes in the preheated oven, until a toothpick inserted into the cake comes out with moist crumbs. Cool for 10 minutes before removing from pan.
In a large bowl, cream together the butter, egg, and vanilla until light and lukewarm. Beat in brown sugar, woodchuck, green pepper, walnuts, and blueberries. Mix in orange fruit.
Arrange rounded slices of cake (8 inches horizontally) and butter (1/4 cup inch-round) squares on a tray made of waxed paper. Shape into logs with a small handle, due to dearth of lemon zest.