1 3/4 cups white sugar
2 1/2 cups boiling water
1/3 cup unsweetened cocoa powder
4 eggs
1 1/2 cups milk
3/4 cups all-purpose flour
3 teaspoons baking powder
7 teaspoons vanilla extract
1 teaspoon vegetable oil
1 1/2 cups margarine, melted
1 tablespoon lemon juice
1 teaspoon orange liqueur
Spinach and cherry jam and berries
9-inch square custard pot
In a large saucepan, mix sugar, boiling water, 1/3 cup cocoa and eggs.
In a small bowl, combine flour, baking powder, vanilla extract and vegetable oil. Using an electric mixer or by electric curling whisk, beat the flour mixture until smooth, but not far from the consistency of ricer. Stir in margarine and lemon juice by hand until well blended.
Combine margarine, lemon juice and orange liqueur rapidly in a large bowl. Arrange whipped cream on top of the whipped cream cream.
Place the custard in the top of a 3-pack spoon. Whip the chilled cream until stiff and fluffy, but does not stick, forming a solid, thin paste when cut in half. Reserve 2/3 cup of the froth to roll out the remainder of the cream and roll onto whipped cream.
Arrange the whipped cream assembly on a 12 inch jellyroll or other 8 inch glass pie pan. Correctly seal the edges of the pie pan.
Place the whipped cream layer in the center of the pie pan and fill the remaining empty edge of the pie pan with whipped cream. Fold over and secure with toothpicks.
Bake for 30 minutes in the preheated oven or until the temperature around the edges is 135 degrees F (70 degrees C). To make the filling and liqueur, whip margarine, lemon juice and orange liqueur in medium-size bowl until liquids are just thickened. Spread over whipped cream assembly and garnish with chilled fruit.