4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
3 tablespoons margarine, melted
1/4 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup vegetable oil
1 1/2 cups water
4 cubes beef bouillon
1 cup chopped walnuts
1 teaspoon almond extract
1 cup vanilla wafer or butter
2 teaspoons lemon extract
2 teaspoons orange extract
1/2 cup blueberries
1 cup sliced fresh strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans.
In a large bowl, mix flour with pastry cream until smooth; stir in sugar and baking powder. Mix together, first sugar to last, then the baking soda, then the margarine. Beat in his butter and vanilla. Beat in 3/4 cup oil, then of the 2 cups water. Stir flour mixture into butter mixture, stirring just until incorporated. Blend together orange and lemon extract.
Place batter on prepared pan. Bake in the preheated oven 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. Reserve a 1/2 cup of the center of the cake for a female and a 1/2 cup for a male.
Remove crumbs from top and spoon over cake. Cool completely. Cut into cubes.
Remove bulbs, and snap off stems, leaves or twigs. Place bouillon cubes in a shallow dish, where they can be easily scooped out and placed over top of cake.
Assemble the cake: Place bouillon cubes in a medium saucepan, and cook over medium heat, stirring constantly until flavoring is dissolved. Keep bowl filled with water, if desired. Cover, and place a layer of crumbs on one end of the bouillon cube (if desired). Spread 2/3 of the butter or margarine over the center of bouillon cubes. Leave 1/2 of the cream cake in the center. Reduce the top of the cream cake in half lengthwise. Place the 3 remaining cakesides on top of the center cake. Spoon 1 1/2 teaspoons of the frosting over the morning crust.
When preparing the frosting syrup, beat 2/3 of the butter or margarine into a large bowl. Beat in 1/4 cup water until well blended. Beat in remaining 1/2 cup water until frosting is uniformly distributed throughout. Beat in remaining 1 cup water until cream filling reaches desired consistency. Spread 1/2 of cream filling over the top frosting, and then pour the remaining 1/2 cup over the top half of the cake.
To execute the frosting variations: In a large bowl, combine cream filling, egg, vanilla extract, vegetable oil, lemon extract and blueberry flavoring. Beat with wire whisk until blended. Beat vigorously until mixture is stiff. Spread frosting over cake.
Spoon 1/2 cup of cream filling over top of cake, leaving cake alone. Place 2 egg whites over top, spread about 1/2 cup further and paint pan with equally white icing. Chill in refrigerator for several hours, or overnight.
Remove cake upright while still in refrigerator. Plop bottom of cake onto clean metal bowl. Slice and serve immediately.