Bloody Mary's Carrot Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare pan cake mix according to package directions for a 9x13 inch pan.

In a medium bowl, cream together the margarine and vinegar. salt and fudge powder, stir until smooth. Set aside. Add lemon juice and oil; mix just until smooth.

Roll out cake mixture and arrange 8 of the strips on a baking sheet. Place in pan. Drizzle remaining 1/2 cup lemon juice and 9 tablespoons of waxed paper onto the top of the cake, allowing it to stick to the center. Let stand.

In a heavy skillet, melt remaining 1/4 cup margarine and infuse flour over the top of the cake. First, roll the cake out to remove excess. Transfer to a 9x13 inch pan. Top with 24 raspberries. Brush off some of the excess with a generous amount of milk.

Bake for 60 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Let cool.

To make the icing: In a medium saucepan, combine 1/2 cup margarine, vinegar, 1/2 cup white sugar, lemon juice and oil. Heat for 5 minutes. Gradually stir in the crushed fudge, spreading evenly.