2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine
1 cup rice
1 cup water
1 (3 ounce) can evaporated milk
3 pounds Swiss cheese
2 cups shredded mozzarella cheese
3 cups chopped tartar cheese
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped zucchini
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift together the flour, baking powder, salt, and margarine. Set aside.
Sift together the 2 cups water, evaporated milk, the wheat, and rice cereal. Beat in the margarine until blended. Fold in the half the raisins, and set aside. In a large bowl, combine the sliced mushrooms, onion, zucchini, and green bell pepper. Press the mixture into the prepared pans.
Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a large glass or metal bowl, beat the cream cheese, 1/2 cup butter, 1/3 cup juice of 1 lemon, and 1/2 cup melted margarine. Beat in the flour mixture. Beat in the egg and baking powder. Beat in the milk mixture alternately with the 1/2 cup of margarine.
After the cakes have cooled, frost with whipped cream, raspberry preserves, sour cream, lemon zest, and orange zest.