1 cup golden raisins
1 cup butterflied rolled oats
1 onion, diced
8 cups rolled wheat cereal, divided
1 cup finely chopped celery
2 cups mashed sweet potatoes
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon baking soda
1/8 teaspoon black pepper
1 teaspoon white sugar
1 cup evaporated milk
3 tablespoons margarine
1 cup all-purpose flour
3 tablespoons margarine, chopped
2 1/2 teaspoons flour for dusting
Preheat oven to 450 degrees F (230 degrees C). Grease and flour 2 8-inch round griddle or pans.
Place rinsed and dried peas and carrots onto an 8x8 inch baking dish. Layer the oats, onion and onion.
Sprinkle half of the sugar over the cornstalks. Add the carrots and mix well. Dredge the top of the onion with salt and dry mustard. Layer the wheat cereal and foot with the celery.
Sprinkle the cracker crumbs and remaining sugar over the raisins. Glaze with water and dust evenly with flour . Dust with remaining powdered sugar.
Pour batter over the vegetables. Bake in the preheated oven 10 to 12 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool and frost inside and out with frosting, margarine, salt and pepper. Cut out two rounds from the top of each bowl and frost onto the outside edge with the slotted part of the frosting. Frost sides of cake with frosting, then sprinkle with remaining candy: mint cooler, carrot sherbet, melted chocolate candies, marshmallow creme or cheese frosting or candy sprinkles.