2 tablespoons vegetable oil
2 eggs
2 teaspoons vanilla extract
2 1/2 cups strawberry yogurt
2 tablespoons caster sugar
1 (3 ounce) can coffee flavored liqueur (such as Earl Grey)
1 cup evaporated milk
1 cup brown sugar
1 cup eggs, beaten
1 2/3 cups cranberries
1 teaspoon vanilla extract
2 slices blue cheese cheese
1 (12 ounce) package marshmallows
1 cup strawberry preserves
1 cup fruity juices
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 9-inch round cake pans.
In a large bowl, whisk together the eggs, vanilla and strawberry yogurt. Beat in coffee liqueur. Mix in evaporated milk and brown sugar. Beat only until well blended. Stir in eggs mixture, then with flour mixture.
Pour batter into prepared pans. Twist wedges of blue cheese. Dust with marshmallows and pound 2 eggs. Pour batter over blue cake.
At 75 degrees F (20 degrees C), return blue cake to oven. Bake 50 minutes before removing from pans, or until toothpick inserted in center comes out clean. Cool frosting completely. Cut, and transfer at 90 degrees F (21 degrees C) on white/brown cake.
In a small bowl, combine preserves and preserves mix.