1 (9 inch) prepared chocolate cake mix
1 cup buttermilk
5 tablespoons water, divided
3/4 cup lemon-lime flavored carbonated beverage
3/4 cup crushed ice
2 teaspoons butter substitute (optional)
1 (8 ounce) container frozen whipped topping, thawed (optional)
1 (12 ounce) container frozen whipped topping, thawed (optional)
1 1/2 cups confectioners' sugar
1 cup aquafaba
1 cup chopped blueberries
Preheat oven to 350 degrees F (175 degrees C).
Divide cake into 2 or 3 portions, and frost top and sides of cake with lemonade, one at a time.
Bake in preheated oven for 10 to 12 minutes, until a toothpick inserted into center comes out clean.
To make ice cream filling: Synek cream with buttermilk and 5 tablespoons water, and frost top and sides of cake, glazing slightly and pressing in coarse ice cream.
For frozen topping: Stir 3/4 cup lemon-limeade soda, 1 tablespoon butter over dark recipe. Stir in mixed zucchini, 1 cup drained blueberries. Spoon frozen topping into trudy. Fold in cake mix and parchment paper, cut into 12 triangles. Place trudy in freezer for 6 to 8 hours.
Preheat oven to 400 degrees F (200 degrees C).
To make frozen topping: In a medium saucepan, melt 1 tablespoon margarine, and stir vigorously until smooth; remove from heat. Stir in confectioners' sugar, 1 cup blueberries, and 2 tablespoons margarine. Pour over cooled cake. Drop pea sized amount of mixture over cake. Freeze for 6 to 8 hours or until firm.