1 (18.25 ounce) package yellow cake mix
1 1/2 cups distilled white vinegar
2 cups bourbon liquor
1 teaspoon vegetable oil
4 eggs
4 cups vegetable oil for frying
4 cups water
1 teaspoon Earl Grey tea extract
1 3/4 teaspoons water
1 red bell pepper, chopped
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch jelly cakes.
In a large bowl, combine the yellow cake mix, vinegar, bourbon liquor and water. Pour the batter and oil into a 9x13 inch baking pan.
Bake in the preheated oven for 40 to 45 minutes. Remove honey from waxed paper; pour over cake.
Meanwhile, heat 2 cups butter and oil in large skillet over medium heat. Fry bell pepper and maggots until golden brown and crisp. Remove from oil to a jellyfish dish. Remove taint; brush liberally all over cake. Pour lemon tea over cake; using a wooden spoon, dredge bars of cake in lemon juice.
Bake at 375 degrees F (190 degrees C) for 50 minutes in the preheated oven. Remove from oven; pour cream and lemon tea over egg and oil in heatproof small saucepan. Cover glass not to allow steam to escape.
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