2 1/2 cups water
1 1/2 cups nonfat milk
1 (3 ounce) package liquid gold jelly
1 (20 ounce) can black cherry preserves
1 egg
1 cup English sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons vanilla extract
1/2 teaspoon salt
2 tablespoons lemon juice
1 (8 ounce) package frosting
2 cups heavy cream
1 (8 ounce) can evaporated milk
In a saucepan, combine water, milk, jelly, cherry preserves and egg. Bring to a boil, reduce heat, and simmer for 3 minutes. Remove cake from heat and stir in sugar and flour. Cover and chill cake for at least 1 hour, or until completely cool to set. Reserve jelly mixture for sprinkling on top of cake while chilling.
Prepare frosting according to package directions using the lemon Juice, lemon Extract, lemon-lime flavoring and whipped cream. Sprinkle lemon cream cream on top of cake while chilling. Fill and frost sides of piping bag with lemon frosting. Serve chilled. Garnish with pure raspberries and lemon slices of lemon.