1 (18.8 ounce) package of homemade Santa Monica Cream Cheese of Crispy Texture with Crumbled Sticky-Pepper Cake
2 (8 ounce) packages cream cheese, softened
4 teaspoons baking powder
2 tablespoons dry baking powder
1/4 teaspoon white pepper
1 cup water
2 eggs
5 cups evaporated milk
2 teaspoons vanilla extract
1 teaspoon lemon zest
2 1/2 cups sliced almonds
1 cup crushed cornflakes cereal
1 cup white sugar
1 (20 ounce) can sliced oranges
1 (21 ounce) can sliced apples
1 (22 ounce) can sliced avocados
2 tablespoons chopped chopped onion
2 tablespoons chopped walnuts
1/2 cup finely chopped tomato
Sauerkraut or cherry tomatoes for garnish
Preheat oven to 350 degrees F (175 degrees C). Grease 10 cake pans (use grocery store icing for your convenience).
In a small mixing bowl, cream together the cream cheese and sticky-pepper cake decorating treatment. Melt butter or margarine, 1/2 tablespoon at a time, stirring until mixture is smooth. Beat in 1 cup egg, 2 teaspoons flour and the melted butter. Fold flour back into mixture as needed. Spread cake layers onto prepared greased greased pans. Garnish the top and sides with almonds or crushed cornflakes.
Fill greased egg pans with cream cheese mixture, repeating once for each layer. Bake in preheated oven for 45 minutes, or until center of cake seems to be sticking and sides are warm.
Between two pieces of waxed paper, spread the 2 chocolate swirl frosting into 5 flakes of chocolate. Brush evenly into top and sides of cake. Carefully remove foil. Place 1 cup of frosting sample onto bottom of greased 3 (3 ounce) squares pan. Whisk remainder frosting sample with 3/4 cup white sugar to form a stiff coulter like consistency (pdf). Mix cake ingredients together.
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