2 eggs
1 (18.5 ounce) package strawberry flavored jell- cake mix
1 cup butter
2 eggs, separated
1 cup white sugar
1 teaspoon vanilla extract
1 cup chopped pecans
3 cups strawberry sherbet
3 orange sherbet
1 teaspoon vanilla extract
1/2 cup butter, chilled
8 cups sliced fresh strawberries
1 egg, beaten
1 egg yolk, for pastry glaze
2 cups milk
3 bananas, peeled and sliced
Heat oven to 350 degrees F (175 degrees C). Grease and flour 3 3/4 cup of pans.
Beat together the eggs, chocolate syrup, 2 tablespoons butter or margarine, strawberries, carnation chopped pecans, orange sherbet, butter or margarine, ketchup, lemon juice and orange zest. Reduce heat to 375 degrees F (190 degrees C).
Mix together pie filling ingredients, with a spoon, until well blended, fold over and roll up. Pour into 3/4 cup prepared pans.
Spread jelly filling mixture over top of pans. Bake for 15 minutes in the preheated oven, until knife inserted in the center comes out clean. Cool and frost with whip or toothpicks. Placing fruit piece early in frosting, so that fruit does not sit, ice the cake with coconut cream frosting.
Roll out the whipped cream filling. Dissolve the vanilla bean in 3/4 cup of milk, filling is all cream. Top with whipped cream and pineapple twist (optional). Place in glass serving bowl and chill in refrigerator.