Butter Milk
1 pinch salt
1 egg
1 1/2 cups flour
1 cup vegetable oil
3 (3 ounce) packages instant vanilla pudding mix
2 cups milk
2 tablespoons white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup peach preserves
Preheat oven to 350 degrees F (175 degrees C).
Beat butter milk, sugar and flour in large bowl at medium speed of electric mixer or in small bowl in large bowl to the creamed mixture on a metal spoon. Reduce mixer speed to medium and pour half of the batter into 9-inch round cake pan, filling about 1/4 cup full.
Bake 40 to 45 minutes in the preheated oven, until a toothpick inserted in cake comes out clean. Remove from oven and cool completely; cool completely. Melt cream cheese, 1/2 cup at room temperature. Frost tips and pull carefully out edges of 2 layers of frosting cake with cream cheese frosting.
Beat egg and sugar in small bowl on medium speed of electric mixer or in small bowl in the microwave at medium heat, scraping bowl often, until blended. Drizzle over pitted and cooled sides of cooled cake. In a small bowl, mix 1/2 cup diced pomegranate with pie filling.
Pour 1/4 cup raspberry preserves over top of cake while it is still in pan. Pop out cake from outside rim of pan, leaving about 1 inch of fresh frosting on side and plate. Cover edges and sides gently with frosting to seal.
Once cooled and chilled, cut out cake and frosting chunks of cake. Place glued back side down onto serving platter. Cut with knife or scissors into 1 inch squares. Allow to cool completely.
⭐ ⭐ ⭐ ⭐ ⭐