3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
2 cups butter, softened
1 cup all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking powder
1 (5 ounce) can mandarin oranges, drained
lime flavored spirit
1 cup white sugar
1 (6 ounce) container strawberry sherbet
1 cup milk
4 egg yolks
1 1/2 cups strawberries
Shred fresh strawberries fresh berries, optional (optional)
2 tablespoons egg
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) cake pans.
In a large bowl, mix the oil, 2 tablespoons flour, brown sugar, 2 teaspoons baking powder and sugar. Make a well in center of the mixture and pour in the cream of tartar. Mix until the batter is smooth. Fold into flour mixture with hands, leading to a smooth batter. Sprinkle whipped topping over cake.
Form a 9x13 inch pan into 12 uneven cubes. Bake at 350 degrees F (175 degrees C). Cool completely. Cooler sets in refrigerator. Spread over cool crust. Garnish with strawberry sherbet. Top with orange curacao mix, if desired. Cut into 1-inch squares.
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