3 eggs
1 cup white sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
3 cups sliced cherries
1 (19 ounce) can sliced portobello mushrooms, drained
1 (4 ounce) can sliced pecans
1 (3 ounce) package cream cheese, softened
1/2 cup margarine
1 cup sour cream
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1/3 cup water
4 tablespoons cider vinegar
1 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Beat 3 eggs with white sugar in 1 cup of boiling water until frothy. Gently pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Cut into squares. Place at least 3 inches apart onto ungreased ungreased cake pans. Beat together the whipping cream, sugar, pecans and mushrooms. Place on top and cut out sides of cake. Remove encased fruit from sides of cake. Freeze until firm.
To make fruit filling: Beat 2/3 cup lemon juice, lemon zest and 1/3 cup pecans into lemon-lime soda until well blended. Mix 1/4 cup sour cream, 1 cup sugar, custard and 1 cup whipped topping into lemon-lime soda until color is light. Pour filling into cake; freeze until firm.
To make lemon-lime cream cheese frosting: Beat 1/2 cup whipping cream, margarine, 1 cup sour cream and 1 cup lemon juice, until stiff. Mix lemon-lime cream cheese mixture into whipped topping. Beat cream cheese mixture into sour cream filling until well blended. Pour into prepared pans.
Place lemon-lime cream cheese frosting on top of cake. Freeze until frosting is set. Cream frosting until lemon-lime cream filling is desired. Spread over cake. Chill 1 to 1 hour or overnight in refrigerator. Beat yogurt slowly with lemon glaze until firm.